Ginger-Garlic Winter Veg Stir-Fry (Broccoli, Carrots & Snap Peas)
Fast winter vegetable stir-fry using in-season broccoli, carrots, and snap peas, finished with a simple ginger-garlic soy glaze. Serve over rice or noodles (your choice).
Back to full listIngredients
- Broccoli Crown 1 lb, cut into florets $1.99 (sale) per 1 lb
- Simple Truth Organic® Whole Carrots (or bagged carrots) 2 medium carrots, thinly sliced $2.99 (2 lb bag)
- Sugar Snap Pea Tray 8–10 oz (about 3 cups) $4.00
- Organic Ginger Root 1 Tbsp grated $3.99/lb
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
- Neutral oil (canola/avocado) 1 1/2 Tbsp
- Soy sauce 2 1/2 Tbsp
- Rice vinegar (or apple cider vinegar) 1 1/2 Tbsp
- Honey or brown sugar 1 tsp
- Sesame oil (optional) 1 tsp
- Cornstarch (optional for thicker glaze) 1 tsp mixed with 1 Tbsp water
- Cooked rice or noodles About 1 1/2 cups cooked total
- Sesame seeds (optional) 1 tsp for serving
- Black pepper or chili flakes (optional) To taste
Instructions
- Prep: Mix glaze in a small bowl—soy sauce, vinegar, honey, sesame oil (optional). If you want it thicker, stir in cornstarch slurry at the end.
- Stove: Heat a large skillet or wok over medium-high. Add oil. Add broccoli and carrots with 2 Tbsp water; cover 2 minutes to steam.
- Uncover, stir-fry 2–3 minutes until broccoli starts to brown and carrots are crisp-tender.
- Add snap peas, ginger, and garlic; stir-fry 1–2 minutes more (keep peas bright).
- Pour in glaze; toss 30–60 seconds until glossy. If using cornstarch slurry, add it now and cook 30 seconds to thicken.
- Serve over rice/noodles. Top with sesame seeds and chili flakes if desired.
Health notes: Lots of vegetables, moderate sodium (use low-sodium soy sauce if possible). Add extra protein with edamame or tofu if desired.
Drink pairing: Beer: lager or wheat beer. Non-alcoholic: ginger tea or sparkling water with lime.