Quick Vegetable Stir-Fry Recipe – Sesame Ginger & Soy Sauce

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Stir-Fry Recipe – Sesame Ginger & Soy Sauce

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together in under 30 minutes. This vegetable stir-fry is my go-to for those nights. It’s packed with goodness, bursting with that classic sesame-ginger-soy sauce flavor, and honestly, it’s just so satisfying. I first made this when I was a student and needed something fast and healthy – it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just another stir-fry. It’s a vibrant mix of textures and tastes, super adaptable to whatever veggies you have on hand, and seriously easy to make. Plus, the sauce is amazing – a perfect balance of sweet, savory, and a little bit tangy. It’s a fantastic way to get your daily dose of vegetables, and it’s way better than takeout, I promise!

Ingredients

Here’s what you’ll need to whip up this delicious stir-fry:

• 1 tbsp crushed garlic
• 1 tbsp ginger paste
• ¼ cup spring onions, finely chopped
• 1 onion, quartered
• 2 ½ cups vegetables (baby corn, capsicum/bell pepper, beans, carrot, cabbage), chopped into bite-sized pieces
• 1 tsp light soya sauce
• 2 tsps vinegar
• ½ tsp brown sugar
• 2 tbsp tomato ketchup
• ½ tsp white pepper powder
• 1 ½ tbsp cornflour (mixed in 1 cup water)
• Salt to taste
• 1 tbsp toasted sesame seeds
• 1 ½ tbsp sesame oil or peanut oil

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Sesame Oil: Don’t skip this! It’s the star of the show, giving that signature nutty aroma and flavor. A little goes a long way, so 1 ½ tbsp is perfect.
• Soy Sauce: I prefer light soy sauce for this recipe – it’s less overpowering. If you only have dark soy sauce, use a little less.
• Ginger Paste: Freshly made is always best, but good quality ginger paste works in a pinch.
• Vegetable Variety: This is where you can really get creative! Broccoli, mushrooms, snow peas, even bok choy would be fantastic additions. Don’t be afraid to experiment with what you have. I often throw in whatever is looking good at the market.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s parboil the veggies. Bring a pot of water to a boil, add a pinch of salt, and cook the carrots, beans, and baby corn for about 3 minutes. Drain them and set aside. This helps them cook evenly in the stir-fry.
2. Now, heat 1 tbsp of sesame oil in a wok or large frying pan over medium-high heat. Add half of the garlic and ginger paste and stir-fry for about 30 seconds until fragrant.
3. Add the chopped spring onion whites and sauté for another 30 seconds. Then, toss in all your chopped vegetables and stir-fry on high heat for 4-5 minutes. Season with salt and pepper. Once they’re slightly tender-crisp, remove them from the wok and set aside.
4. In the same wok, heat the remaining sesame oil. Add the rest of the garlic and sauté briefly – you don’t want it to burn!
5. Now for the sauce! Mix in the brown sugar, soy sauce, ketchup, and vinegar. Stir well to combine.
6. Pour in the cornflour mixture and cook, stirring constantly, until the sauce thickens. This should only take a minute or two.
7. Finally, add the cooked vegetables back to the wok and combine them with the sauce just before serving. Garnish with toasted sesame seeds and spring onion greens. Serve immediately!

Expert Tips

• High Heat is Key: Stir-fries are all about speed and high heat. This helps the vegetables stay crisp and prevents them from getting soggy.
• Prep Everything First: Before you even turn on the heat, have all your ingredients chopped, measured, and ready to go. Stir-frying moves quickly!
• Don’t Overcrowd the Wok: If you’re making a large batch, it’s better to stir-fry the vegetables in two batches to ensure they cook evenly.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your ketchup to make sure it doesn’t contain any fish sauce.
• Spice Level Adjustment: Add a pinch of red chili flakes or a dash of sriracha to the sauce for a little heat. My friend, Priya, loves to add a finely chopped green chili!
• Regional Vegetable Options: Feel free to swap in vegetables that are popular in your region. In South India, we sometimes add drumsticks or okra.
• Quick Weeknight Meal: Short on time? Use a pre-cut vegetable mix from the grocery store. It’s a lifesaver!

Serving Suggestions

This stir-fry is fantastic on its own, but it’s even better served with:

• Steamed rice (jasmine rice is my favorite!)
• Fried rice
• Noodles (lo mein or chow mein)
• A side of roti or naan

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave. The vegetables might lose a little of their crispness, but it will still be delicious!

FAQs

• What vegetables work best in this stir-fry? Honestly, almost any vegetable will work! Broccoli, cauliflower, mushrooms, bell peppers, and snow peas are all great choices.
• Can I make this stir-fry ahead of time? It’s best enjoyed fresh, but you can prep the vegetables and sauce ahead of time. Store them separately and combine just before cooking.
• What is the best type of soy sauce to use? Light soy sauce is ideal, but dark soy sauce can be used in smaller quantities.
• How can I adjust the sweetness of the sauce? Add more or less brown sugar to suit your taste. You can also use honey or maple syrup as a substitute.
• Can I use a different oil instead of sesame oil? Peanut oil is a good substitute, but sesame oil really adds that unique flavor. If you don’t have either, you can use vegetable oil, but it won’t be quite the same.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!