Dinner

Stir-Fry Veggies with Ginger and Sesame Recipe

ByElena Hart January 22, 2026January 22, 2026

Introduction

This colorful stir fry veggie dish is a vibrant and healthy way to enjoy a variety of fresh vegetables. Packed with crisp textures and a flavorful sauce, it makes a perfect quick meal or side dish that pairs wonderfully with rice or noodles.

The image shows a close-up of a black pan filled with colorful stir-fried vegetables on a white marbled surface. The dish has several layers of vibrant vegetables: bright green broccoli florets, red bell pepper strips, shiny sugar snap peas, golden brown water chestnuts, and sliced brown mushrooms. The vegetables have a slightly glossy texture from a light sauce, and bits of garlic are scattered throughout. The pan handle with a red grip is partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon sesame oil
8 oz sliced water chestnuts

8 oz sugar snap peas
8 oz sliced mushrooms

1 red bell pepper, sliced
1 bunch green onions, sliced (around 1 1/2 cups)

4 cups fresh broccoli florets
12 cloves garlic, minced
1/4 cup minced fresh ginger

1 batch stir fry sauce
White rice, for serving

Instructions

Step 1: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.

Step 2: Add the water chestnuts, sugar snap peas, mushrooms, red bell pepper, green onions, broccoli, garlic, and ginger to the skillet.
Step 3: Stir fry the vegetables for 20 to 25 minutes, stirring often, until most of the liquid evaporates and the vegetables are cooked but still retain some crispness.
Step 4: Prepare a batch of your favorite stir fry sauce while the vegetables cook.

Step 5: Pour the stir fry sauce over the cooked vegetables and cook for an additional 3 to 5 minutes, stirring occasionally, until the sauce thickens and coats the veggies evenly.
Step 6: Serve the stir fry vegetables on their own or over white rice or noodles of your choice for a complete meal.

Tips & Variations

Use tofu, chicken, or shrimp for added protein and make it a more filling dish.

Swap broccoli for cauliflower or add snap peas for extra crunch.
Adjust the garlic and ginger amounts to suit your taste preference.
Add crushed red pepper flakes or a splash of chili sauce for some heat.

Storage

Store leftover stir fry vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to maintain veggie texture.

How to Serve

A close-up of a colorful vegetable stir-fry showing three main layers: bright green broccoli florets with a slightly crispy texture spread throughout; shiny red bell pepper strips and fresh green snap peas adding a smooth, glossy look on top; and round, light tan water chestnut slices mixed with sliced brown mushrooms and small diced onions, all coated in a light, glossy stir-fry sauce, visible glistening on the vegetables and pooling slightly at the bottom. A wooden spatula lifts a portion of the vegetables near the center. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this stir fry?

Yes, frozen vegetables can be used, but fresh veggies will provide better texture and flavor. If using frozen, cook a bit longer to allow excess moisture to evaporate.

What can I use if I don’t have sesame oil?

You can substitute with vegetable or peanut oil to maintain a high smoke point, though sesame oil does add a distinct nutty flavor that complements this dish well.