Orange and ginger mixed-veggie stir-fry is a bright, glossy weeknight dinner that comes together in one pan. The sauce simmers orange juice, apple cider vinegar, soy sauce, maple syrup, and powdered ginger into a sticky glaze that clings to crisp broccoli and carrots. Ready in 25 minutes, start to finish.
Craving a meal that’s bursting with flavor, incredibly quick, and good for you? Look no further! This Orange and Ginger Mixed-Veggie Stir-Fry is your new weeknight hero. It combines the satisfying crunch of fresh vegetables with a bright, zesty sauce that’s perfectly balanced between sweet and savory. In less than 30 minutes, you can have a colorful, aromatic dish on the table that tastes way better than takeout and is incredibly budget-friendly. Let’s get cooking!
Ingredients
• Zesty Stir-Fry Sauce
• 3 tbsp / 45 ml orange juice
• 1 tbsp / 15 ml apple cider vinegar
• 2 tbsp / 30 ml soy sauce or tamari
• 2 tbsp / 30 ml water
• 1 tbsp / 15 ml maple syrup
• 1 tsp / 3 g (0.11 oz) powdered ginger
• 2 cloves garlic, minced
• Vibrant Veggies
• 2 tbsp / 30 ml neutral oil, like avocado or canola
• 1 bunch broccoli, chopped into bite-sized florets
• 1 medium carrot, thinly sliced
• 1/2 cup / 50 g (1.76 oz) sliced mushrooms
• 1 cup / 90 g (3.17 oz) chopped cabbage
• 1/2 cup / 75 g (2.65 oz) snap peas, chopped or left whole
Instructions
1. Method
2. In a small bowl, whisk together all the sauce : orange juice, apple cider vinegar, soy sauce, water, maple syrup, powdered ginger, and minced garlic. Set aside.
3. Heat the oil in a large skillet or wok over medium-high heat until it shimmers.
4. Add the broccoli and carrots to the hot pan. Stir-fry for 3-4 minutes until they begin to become tender-crisp.
5. Add the mushrooms, cabbage, and snap peas to the pan. Continue to stir-fry for another 2-3 minutes until all vegetables are vibrant and tender-crisp.
6. Pour the prepared sauce over the vegetables. Stir everything to coat well and let it bubble for 1-2 minutes, allowing the sauce to thicken slightly.
7. Remove from heat and serve immediately over rice or noodles.
Nutritional Information
• Nutritional Facts
• This recipe serves 4.
• Cost Per Serving: $1.25
• Serving Size: 1 1/2 cups (480 ml)
• Calories: 156
• Fat: 7g
• Carbohydrates: 20g
• Protein: 6g
• Fiber: 5g
• Sugar: 8g
• Sodium: 517mg
Pro Tips
• for the Perfect Stir-Fry
• Have all your vegetables chopped and your sauce mixed before you start cooking. The stir-fry process is very fast, so preparation is key.
• For a heartier meal, add a block of pressed and cubed extra-firm tofu or a can of drained chickpeas along with the broccoli and carrots.
• Ensure your pan is properly hot before adding the vegetables. This gives them a delicious sear and prevents them from becoming soggy.
• Feel free to swap the vegetables based on what you have on hand. Bell peppers, bok choy, or zucchini would all be excellent additions.
FAQ
Q: How can I add more protein to this vegetarian stir-fry
A: To make this a heartier, high-protein meal, add a block of pressed and cubed extra-firm tofu or a can of drained chickpeas. Add them to the pan along with the broccoli and carrots to ensure they cook through and absorb the flavors of the sauce.
Q: Is this orange ginger stir-fry recipe gluten-free
A: Yes, this recipe can easily be made gluten-free. The key is to use tamari instead of soy sauce, as tamari is typically brewed without wheat. All other ingredients listed are naturally gluten-free.
Q: What’s the best way to store and reheat leftovers
A: Store any leftover stir-fry in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat it in a skillet or wok over medium heat until warmed through. This helps the vegetables stay more tender-crisp compared to reheating in a microwave.
Q: Can I use different vegetables in this recipe
A: Absolutely. This stir-fry is very flexible. Feel free to substitute with vegetables you have on hand. Bell peppers, bok choy, zucchini, snow peas, or edamame are all excellent choices that would work well with the orange ginger sauce.
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Orange and Ginger Mixed-Veggie Stir-Fry
Ingredients
Method
- Method
- In a small bowl, whisk together all the sauce : orange juice, apple cider vinegar, soy sauce, water, maple syrup, powdered ginger, and minced garlic.
- Set aside.
- Heat the oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the broccoli and carrots to the hot pan.
- Stir-fry for 3-4 minutes until they begin to become tender-crisp.
- Add the mushrooms, cabbage, and snap peas to the pan.
- Continue to stir-fry for another 2-3 minutes until all vegetables are vibrant and tender-crisp.
- Pour the prepared sauce over the vegetables.
- Stir everything to coat well and let it bubble for 1-2 minutes, allowing the sauce to thicken slightly.
- Remove from heat and serve immediately over rice or noodles.
