This Vegetable Stir-Fry in Lemon Ginger Sauce Has Great Asian Flavor

Stir-Fried Vegetables
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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 4 to 6 servings
Ratings (13)

This simple vegetable stir-fry recipe uses a lemon ginger sauce with soy sauce and sesame oil for plenty of Asian flavors. The recipe calls for a mixture of mushrooms, broccoli, cauliflower, and carrots, but, like most vegetable stir-fry recipes, just about any kind of vegetable you like will do. This lemon-ginger vegetable stir-fry is vegetarian and vegan, perfect for the whole family. 

And of course, serve this simple veggie stir-fry over plain steamed white or brown rice for a Chinese restaurant-style stir-fry meal —there will be plenty of extra lemon-ginger-soy sauce mixture for the rice to absorb. This stir-fry recipe makes quite a bit, so plan on having leftovers, or invite your friends over for a healthy, fresh Asian meal. 

What You'll Need

  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons fresh lemon or lime juice
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons canola oil, safflower oil, or other high-heat cooking oil
  • 1 cup chopped cauliflower
  • 1 cup chopped broccoli
  • 2 carrots (sliced thin)
  • 1 small onion (chopped)
  • 1 green bell pepper (sliced)
  • 1 cup snow peas
  • 1 cup sliced mushrooms
  • 2 green onions (chopped)
  • Optional: 1/2 cup bean sprouts

How to Make It

  1. Whisk together the soy sauce, sesame oil, lemon or lime juice, and ginger in a bowl. Set aside.
  2. In a large skillet or wok, heat the oil and stir-fry the cauliflower, broccoli, carrots, onion, and bell pepper, stirring frequently for 1 to 2 minutes.
  3. Add the snow peas, mushrooms, green onions, bean sprouts (if using),  and sauce mixture, stirring together to combine well.
  4. Continue to stir frequently until the vegetables are cooked but still crunchy, another 2 to 3 minutes. 
  1. Serve alongside some plain white rice topped with all the extra sauce. 

Tips and Variations

It is important that you cut the vegetables into similar sizes so that they all cook in the same amount of time. If you like your cauliflower and broccoli tender, you can blanch or steam before stir-frying—just make sure to remove all the moisture before adding to the wok. 

If you need this recipe to be gluten-free, swap out the soy sauce for gluten-free tamari (or another gluten-free soy sauce substitute, such as Bragg's liquid aminos). Want more than just veggies in your stir-fry? Add some fried tofu (the lemon-ginger soy sauce makes an excellent marinade for tofu), tempeh, or seitan to make this a bit more of a full meal.