Veggie Garden Stir-Fry with Ginger & Sesame
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🌿 Introduction
Stir-fries are one of my favorite ways to gather the garden into a skillet—quick, colorful, and nourishing. This version leans on ginger and sesame for flavor, creating a dish that’s as vibrant as it is simple. In just 20 minutes, fresh vegetables are transformed into a meal that feels alive with flavor and energy.
Every time I make this, I’m reminded how the garden teaches us to savor what’s here now. Whatever’s ripe, whatever’s ready—into the skillet it goes, becoming more than the sum of its parts.
✨ Why You’ll Love This Recipe
- 🥦 Ready in just 20 minutes—perfect for busy nights
- 🌱 Flexible—use whatever vegetables you have on hand
- 🧄 Fresh ginger and sesame oil add depth and brightness
- 🍚 Delicious over rice, noodles, or quinoa
📋 Quick Reference Snapshot
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Skill: Easy
- Equipment: Wok or large skillet, wooden spoon, grater
- Dietary: Vegan, gluten-free with tamari
Key Ingredients at a Glance: Mixed vegetables, garlic, ginger, sesame oil, soy sauce
🌿 Ingredients
- 2 Tbsp sesame oil (divided)
- 2 cloves garlic, minced 🧄
- 1 Tbsp fresh ginger, grated 🌱
- 4 cups mixed vegetables (broccoli, snap peas, bell peppers, carrots, zucchini) 🥦🥕
- 3 Tbsp soy sauce (or tamari for gluten-free)
- 1 Tbsp rice vinegar
- 1 tsp maple syrup or honey 🍯
- 1 Tbsp sesame seeds, toasted
- Optional garnish: cilantro or green onions 🌿
🔄 Seasonal Swaps
- 🥬 Use bok choy or cabbage instead of broccoli
- 🌽 Add corn kernels or green beans in summer
- 🧄 Swap ginger for lemongrass for a different twist
- 🌶 Add chili flakes for a spicy kick
🌱 From My Garden
This dish changes with the seasons—broccoli in spring, peppers in summer, carrots in fall. I love how stir-fries adapt to whatever the garden is offering. The sesame and ginger tie it all together, reminding me that simplicity is often the best seasoning.
👩🍳 Step-by-Step Instructions
Prep the Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup/honey.
Stir-Fry the Vegetables
2. Heat 1 Tbsp sesame oil in a wok or skillet.
3. Add garlic and ginger; cook 1 minute until fragrant.
4. Add vegetables; stir-fry 5–7 minutes until crisp-tender.
Finish
5. Pour sauce over vegetables, tossing to coat.
6. Drizzle with remaining sesame oil.
7. Sprinkle with sesame seeds and garnish with cilantro or green onions.
🍽️ Serving & Pairing Suggestions
- Serve over steamed rice, noodles, or quinoa 🍚
- Pair with Hearty Lentil Stew with Garlic & Garden Kale for a make-ahead weeknight spread
- Add Herbed Cream Cheese Spread with Chives & Dill to a snack board for variety
🥡 Storage & Make-Ahead Tips
- Best enjoyed fresh for crisp texture
- Store leftovers up to 3 days in fridge
- Reheat quickly in skillet; avoid microwaving for best results
🤝 Community & Connection
- Instagram — Share your golden trays and tag me @southersoils 🌿📸
- Subscribe — Weekly recipes, seasonal tips, and free printable guides ✉️🍂
- Facebook Group — A warm community to swap ideas and share what’s growing 🌱🫶
🛒 Favorites from My Kitchen to Yours
- Wok or large skillet for even stir-frying 🍳
- Microplane grater for fresh ginger 🫚
- Wooden spoon or spatula for tossing 🥄
- Rice cooker for perfect fluffy grains 🍚
🌻 Related on Southern Soil Sunshine
- Sheet Pan Winter Vegetables with Maple Glaze
- Golden Garden Vegetable Broth
- Maple Roasted Carrots with Toasted Seeds
💭 Final Thoughts
This stir-fry always reminds me that nourishment doesn’t have to be complicated. A few fresh vegetables, a drizzle of sauce, a flash of heat—and the garden comes alive in a skillet. 💛
