Ginger Sesame Vegetable Stir Fry

Girl, Stir-Fried is finally posting a stir-fry recipe, hey! I should make a disclaimer that my blog name isn’t because I’m an expert in making stir-fries, I claim no such thing. It’s really just an apt description of my chaotic cooking style (quick and colorful!) and my non-wasteful, veggie-loving food philosophy:  You can seriously make a stir-fry out of whatever combination of things you happen to have in your kitchen. I make one at least once a week, just to use up whatever bits of vegetables I have left over from other stuff. So yeah- I’ve made some weird ones. But they are always good. 

Which is why I don’t think you should ever have to go out and buy ingredients to make a stir-fry. Consider keeping these items in your pantry and you shouldn’t ever have to: soy sauce, honey, rice vinegar, fresh or dried ginger, and either sesame or peanut oil (I’ve found peanut is usually cheaper so I go with that). If you have these things, your fresh vegetables will never go to waste.

And that’s exactly what this recipe is from – leftover peppers and cashews from my Curried Couscous with Apple and Cashews, half a broccoli crown from the All Green, All the time Power Pasta, and random zucchini I had lying around. Cook all that stuff up and I got another 3 meals out of the ingredients!

So, if you’ve got some weekly groceries left over but you’ve been out this weekend celebrating and eating strictly red-white-and-blue food, don’t leave your poor veggies behind to sit in the fridge and get sad! Cook them up in a post-weekend stir-fry!




1/2 cup soy sauce

~ 1/4 cup peanut oil

~ 1/4 cup rice vinegar

~ 2 tablespoons of honey

1 garlic clove

1 tablespoon fresh ginger, minced (or about 1 heaped teaspoon dried ginger)

Splash of sriracha, 1 tablespoon or less

Small handful of sesame seeds

Half crown of broccoli

1-2 zucchini (I had 1 1/2 to use up)

2 bell peppers

1 cup cashews

Extra sesame seeds for garnish


Get out a bowl or measuring jug and mix up the sauce (measuring jug is easier because then you don’t need cups for measuring stuff… Just reducing dishes to wash for you 😉 ) Combine the soy sauce, peanut oil, vinegar, honey, ginger, garlic, sriracha and sesame seeds and mix well. I say this a lot, but really don’t worry about the measurements too much. Start with roughly what I have listed, then taste and add more of any of the components depending on how it tastes to you (bearing in mind that it won’t be so concentrated in the dish, so the taste by itself is quite strong). When you’re satisfied, set aside.

Prep the veggies – chop the broccoli,  peppers and zucchini to the size you like them. 

Heat up your wok with a little peanut or olive oil in it. Add the broccoli first and let that cook for a few minutes. Keep the heat high. Then add the zucchini, let that cook for a minute as well, then throw in the peppers. Cook all those together on high heat, stirring the whole time, for about 5 minutes, until they are getting cooked but are still vibrant. Then add the cashews and the sauce. Start with half the sauce at most and let that cook for a minute or two. Taste and then add more, a little at a time, if you want. 

Cook for another 5 minutes or so, still stirring the whole time on a high heat.

Top with sesame seeds and serve! I like to eat just the veggies, but you can of course serve over rice or noodles.



  • Got extra fresh ginger? Thinly slice and add it to a cup of hot water for ginger tea. Let steep for a good 7-10 minutes.
  • Use this same sauce to marinate tofu in
  • Oh, and happy 4th of July y’all!

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