Ginger & Garlic Vegetable Stir-Fry (Oil-Free)

Updated: Jan 26

This vegetable stir-fry is vibrant, healthy, and cooked until just tender but still has some crunch.  The sauce is flavorful with fresh garlic and ginger which gives it that slightly sweet and salty appeal.  This stir-fry is a great weeknight meal because you can toss it together in less than 10 minutes. So, get out your wok and get cooking!


Sauce Ingredients

  • 1/4 c vegetable or no-chicken broth

  • 1 T mirin

  • 2 T low sodium soy sauce

  • 1 T vegan Worcestershire

  • 2 T maple syrup

  • 2t-1T arrowroot or cornstarch

  • 2 t fresh grated ginger

  • dash of white pepper

Stir-fry Ingredients

Any combination of veggies of your choice:

  • sugar snap peas

  • spinach

  • carrots

  • broccoli

  • onion

  • red bell pepper

  • baby corn

  • water chestnuts

  • mushroom

In a small bowl, whisk together the sauce ingredients and set aside. In a wok or non-stick pan set on medium-high heat, sauté the vegetables for about 2-3 minutes, starting with the ingredients that take the longest, such as onion and carrots and ending with any leafy greens. Cook until just barely tender and still vibrant and crunchy. Then add in the sauce and cook for about 1 minute longer until it has thickened. Remove from heat and serve topped with sesame seeds or alongside some rice or noodles. Note: The veggies will continue cooking even when the pan is off, so take it off the heat before you think it's ready!





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