Stir-fried Vegetables with Soy Sauce and Ginger

Name: Stir-fried Vegetables with Soy Sauce and Ginger
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Onions ½ cup; Zucchini 2.5 oz; Cabbage 10.6 oz; Carrots 2.8 oz; Champignon mushrooms ½ cup; Fresh ginger to taste; Soy sauce to taste; Sunflower seed oil 3 spoonfuls; Fine salt to taste; Black pepper to taste

it de fr es br

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Chef Mulan

Stir-fried vegetables with soy sauce and ginger—you know, it's really a classic in Chinese cuisine. And it's easy to see why, right? This vegetable stir-fry recipe is not just quick but super versatile, letting you toss in whatever fresh veggies you've got. Plus, using a hot wok gives them that perfect crispy edge while keeping the insides so so tender.

And look, the mix of soy sauce and tangy ginger really brings out a salty, rich flavor with a fresh kick that'll wake up your taste buds. Across China, folks might add local twists—maybe some different greens or an extra splash of stir-fry sauce with a hint of sesame oil—but really, the core method's the same: quick, hot, and moist veggies full of flavor.

On a busy evening, nothing beats a big bowl of stir-fried vegetables with steamed rice or some noodles. Seriously good. This dish pairs perfectly with grilled chicken or tofu, or it can stand alone as a healthy stir-fry that's all about those veggies. In Chinese homes, it’s often a classic side, but it works just as well as the main course. Pretty simple. The secret's that fast wok cooking, which keeps things golden on the outside without getting soggy.

And you know, with just a few ingredients—think broccoli, carrots, snap peas, or whatever's fresh—this becomes an easy stir-fry that tastes like it came from a restaurant. Plus, experimenting with different vegetables can be fun, letting you discover your favorite combos. The simple mix of sweet carrots and crispy greens in the soy sauce and ginger sauce makes every bite pop with flavor. Whether you’re after a quick Asian stir-fry or a fast dinner, this dish is always a reliable choice for something tender and bursting with taste. For sure.

INGREDIENTS: Onions ½ cup (80 g); Zucchini 2.5 oz (70 g); Cabbage 10.6 oz (300 g); Carrots 2.8 oz (80 g); Champignon mushrooms ½ cup (50 g); Fresh ginger to taste; Soy sauce to taste; Sunflower seed oil 3 spoonfuls; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Stir-fried Vegetables with Soy Sauce and Ginger

To prepare the stir-fried vegetables with soy sauce and ginger, first, wash the vegetables and cut them into strips, starting with the cabbage, removing its inner core 1. Clean and slice the onion 2. Trim and cut the zucchini into irregular pieces, about 1/8 inch thick 3.

Peel and trim the carrots, slicing them to the same thickness as the zucchini 4. Clean and slice the ginger as well 5. In the wok, heat the vegetable oil, then add the ginger 6.

Add the onions and let them simmer over low heat, then add the other vegetables: the cabbage 7, the carrots, the zucchini 8, and the cleaned mushrooms 9.

Salt 10 and pepper 11, pour a little water 11, and stir-fry for about 8 minutes. Stir often to avoid burning. When the vegetables and mushrooms are cooked, add the soy sauce 12.

Drizzle with sunflower seed oil 13 and stir-fry a few more moments to enhance the flavor 14. The stir-fried vegetables with soy sauce and ginger are ready, enjoy them hot 15.