Garden Veggie Stir-Fry with Ginger and Garlic Sauce

Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

This is my favorite kind of weeknight meal—fast, flavorful, and a perfect way to use whatever the garden is throwing at me. This stir-fry is packed with summer veggies like bell peppers, squash, and green beans, all tossed in a garlicky-ginger sauce that comes together in minutes. It’s colorful, customizable, and better than takeout.

I like to prep the sauce ahead of time and just toss everything in the pan when I need dinner in a flash. It’s healthy comfort food that never gets old.

📌 Why You’ll Love This Recipe

🌶️ Packed with colorful summer veggies
🧄 Bold and savory ginger-garlic sauce
🍚 Great over rice, noodles, or as-is
🥗 Naturally vegan and gluten-free adaptable
⏱️ On the table in under 30 minutes

📌 Quick Reference Section

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Dietary Info: Vegan, Gluten-Free optional

Key Ingredients at a Glance:
Bell peppers, squash, green beans, garlic, ginger, soy sauce

📌 Ingredients List

2 tablespoons sesame oil or neutral oil
3 cups assorted chopped vegetables (bell peppers, zucchini, green beans, carrots)
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
Toasted sesame seeds and scallions, for garnish

Optional Add-ins & Swaps:
Add tofu, shrimp, or leftover chicken for protein
Use bok choy or snap peas for variety
Swap rice vinegar with lime juice

📌 Step-by-Step Cooking Instructions

1. Prep the Sauce
   In a small bowl, whisk together soy sauce, rice vinegar, honey, and cornstarch slurry. Set aside.
2. Sauté the Aromatics
   Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
3. Add the Veggies
   Add chopped vegetables and stir-fry for 4–6 minutes until crisp-tender. Stir often to avoid burning.
4. Sauce and Finish
   Pour the sauce over the veggies. Cook another 1–2 minutes, stirring to coat and thicken. Remove from heat.
5. Garnish and Serve
   Top with sesame seeds and scallions. Serve immediately over rice or noodles.

📌 Serving & Pairing Ideas

Serve with jasmine or brown rice
Add a fried egg or crispy tofu on top
Pair with a cucumber salad or pickled veggies

📌 Storage & Make-Ahead Tips

Fridge: Store leftovers up to 3 days
Make-Ahead: Chop veggies and mix sauce ahead
Freezing: Not recommended—veggies get soggy

📌 Final Thoughts

This stir-fry is fresh, fast, and full of garden flavor—just the thing when you want real food in a hurry. 🥢 Tag #SouthernSoilSunshine and show us your veggie mix!

Need more quick meals? Try our Stuffed Zucchini Boats or Zucchini Noodles with Pesto!