Ginger Vegetable Stir Fry using Lemongrass & Ginger Infused Olive Oil Blend

Sweet bell pepper, crisp snap peas, earthy mushrooms, and tender broccoli come together in a glossy stir fry with garlic, ginger, and a little sesame for a fast, colorful dinner. Lemongrass & Ginger Infused Olive Oil Blend threads bright lemongrass, warm ginger, and savory depth through the vegetables so the whole pan tastes lively and balanced. It’s the kind of weeknight dinner that feels exciting without asking for much, and it’s just as welcome at the family table or for easy entertaining.

Garden Infuzions

Ginger Vegetable Stir Fry using Lemongrass & Ginger Infused Olive Oil Blend

Bright vegetables, tender-crisp texture, and a lively ginger-garlic finish make this stir fry an easy, colorful dinner with a fresh Garden Infuzions twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Dinner, Side Dish

Cuisine: Asian, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 3 tablespoons Lemongrass & Ginger Infused Olive Oil Blend
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1 teaspoon honey
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 8 ounces cremini mushrooms sliced
• 1 medium carrot thinly sliced
• 2 green onions sliced
• 1 tablespoon toasted sesame seeds
• 2 cups cooked jasmine rice for serving

Equipment

• 1 Large skillet or wok For fast high-heat stir frying
• 1 Small bowl To mix the sauce
• 1 Wooden spoon or spatula For tossing the vegetables
• 1 set Measuring spoons For sauce and oil

Method

 

Instructions

1. Whisk together the soy sauce, rice vinegar, water, and honey in a small bowl.
2. Heat 2 tablespoons of the Lemongrass & Ginger Infused Olive Oil Blend in a large skillet or wok over medium-high heat.
3. Add the garlic and ginger, then stir for about 20 seconds until fragrant.
4. Add the broccoli, carrot, bell peppers, mushrooms, and snap peas. Stir fry for 5 to 7 minutes until the vegetables are bright and tender-crisp.
5. Pour in the sauce and add the remaining 1 tablespoon Lemongrass & Ginger Infused Olive Oil Blend. Toss for 1 to 2 minutes until the vegetables are glossy and evenly coated.
6. Turn off the heat, fold in the green onions, and sprinkle with sesame seeds.
7. Serve immediately over warm jasmine rice.

Notes

For the best texture, cut the vegetables into similar-sized pieces so they cook at about the same pace. If you like a little extra sauce, double the soy sauce mixture and keep the pan hot while tossing it in at the end.

Tried this recipe?

Let us know how it was!

Recipe Tips

Keep the vegetables moving in a hot skillet so they stay crisp around the edges and still feel tender when served. Add the sauce near the end and toss quickly so it coats everything without making the pan watery.

Serving Suggestions

Spoon this stir fry over steamed jasmine rice, brown rice, or rice noodles. It also works nicely alongside grilled tofu or a simple fried egg if you want to stretch the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet over medium heat or in the microwave until heated through.

Variations

Swap in zucchini, snow peas, bok choy, or carrots depending on what you have on hand. For extra richness, finish with a squeeze of lime and a sprinkle of toasted sesame seeds.

Related Garden Infuzions Recipes

Browse more ideas on the Garden Infuzions recipes page for more flavorful inspiration.