Vegetable Stir-Fry with Ginger Vinaigrette Recipe

This delightful vegetable stir-fry with ginger vinaigrette is a fusion of simple ingredients that come together to create a plate full of color, texture, and flavor. The combination of fresh, crisp vegetables tossed in a tangy ginger vinaigrette is both refreshing and satisfying, making it a perfect choice for a light lunch or dinner.

Vegetable Stir-Fry with Ginger Vinaigrette Recipe

Bok choy, snow peas, and radishes may not be commonly found in every kitchen, but are integral to this recipe. Bok choy, a type of Chinese cabbage, has a mild, slightly peppery flavor. Snow peas have a delicate and sweet flavor and add a crisp texture to the stir-fry. Radishes, with their distinct peppery bite and crunch, add a bold touch to the dish. While shopping, look for firm, vibrantly colored vegetables.

Ingredients for Vegetable Stir-Fry with Ginger Vinaigrette

Fresh ginger: A root that adds a spicy, slightly sweet flavor. It is the star ingredient in our vinaigrette.

Lemon juice: Adds a fresh, citrusy tang to the vinaigrette.

Cooking oil: Used for sautéing the vegetables. Neutral oils like canola or vegetable oil work best.

Asian sesame oil: Infuses the dish with a rich, nutty flavor.

Salt: Enhances the flavors of the other ingredients.

Fresh ground black pepper: Adds a hot, pungent note.

Garlic: Imparts a robust, aromatic flavor to the stir-fry.

Bok choy: This Chinese cabbage adds a mild, peppery flavor and a nice crunch.

Snow peas: These add a sweet flavor and a crisp bite.

Radishes: They provide a sharp, peppery element.

Soy sauce: Adds a salty, umami flavor.

Spinach: Its tender leaves wilt beautifully into the stir-fry, adding a mild, slightly bitter flavor.

Firm tofu: Adds a protein element to the dish. Its subtle flavor absorbs the sauce well.

One reader, Kailey Creel says:

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This vegetable stir-fry with ginger vinaigrette recipe is a game-changer! The flavors are so vibrant and the ginger vinaigrette adds a delightful zing. It's a healthy and satisfying dish that's become a regular in my meal rotation. I love how versatile it is - I can easily customize it with my favorite veggies. Highly recommend!

Kailey Creel

Mastering the Art of Stir-Frying: Essential Techniques

How to prepare the ginger vinaigrette: This involves combining the fresh ginger, lemon juice, cooking oil, sesame oil, salt, and pepper in a small bowl. The ingredients are mixed thoroughly to create the vinaigrette.

How to stir-fry the vegetables: The process involves heating the cooking oil, adding the garlic, then sequentially cooking the bok choy stalks, snow peas, radishes, and adding the soy sauce. The bok choy leaves and spinach are then added and cooked until just wilted.

How to cook the tofu: The tofu is heated in the remaining vinaigrette until warmed through, then the vegetables are returned to the pan and gently mixed with the tofu.

These are the techniques required for this recipe.

How To Make Vegetable Stir-Fry with Ginger Vinaigrette

Fresh and easy, Chinese cabbage, spinach, and tofu are tossed in ginger vinaigrette for a quick vegetable stir-fry that tastes just like springtime.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 1tbspfresh ginger,minced
  • 1tsplemon juice
  • 3tbspcooking oil
  • 1tspAsian sesame oil
  • ½tspsalt
  • 1tspfresh ground black pepper
  • 3clovesgarlic
  • 1large head bok choy,(Chinese cabbage) about 1½ lbs
  • ½lbsnow peas
  • 10radishes
  • 4tspsoy sauce
  • ½lbspinach
  • ½lbfirm tofu


  1. In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, ¼ teaspoon of the salt and the pepper. Set aside.

  2. In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons of cooking oil over moderately high heat. Add the garlic and cook, stirring, for about 10 seconds until fragrant.

  3. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.

  4. Add the bok-choy leaves, the spinach, and the remaining salt to the pan. Cook, tossing gently, for 1 to 2 minutes until the leaves just wilt.

  5. Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.

  6. In the same pan, heat the remaining tablespoon of vinaigrette over moderately high heat. Add the tofu and cook, turning occasionally, for about 2 minutes until warmed through. Return the vegetables to the pan and stir gently to mix.

  7. Serve warm and enjoy.


  • Calories: 247.49kcal
  • Fat: 17.16g
  • Saturated Fat: 1.77g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 8.23g
  • Polyunsaturated Fat: 6.45g
  • Carbohydrates: 13.90g
  • Fiber: 5.67g
  • Sugar: 4.17g
  • Protein: 13.90g
  • Sodium: 655.66mg
  • Calcium: 539.66mg
  • Potassium: 852.94mg
  • Iron: 4.74mg
  • Vitamin A: 308.13µg
  • Vitamin C: 75.01mg

Expert Tip for Perfecting Your Stir-Fry Technique

When preparing your tofu, it's important to press it before cooking. This removes excess water and allows the tofu to better absorb the flavors of the ginger vinaigrette. To do this, wrap the tofu in a clean kitchen towel and place a heavy object on top, such as a cast iron skillet or a stack of cookbooks. Let it sit for about 15-30 minutes before cooking. This will result in a firmer texture and more flavorful tofu in your stir-fry.

Time-Saving Hacks for Preparing This Stir-Fry Recipe

Prep ahead: Chop and prepare all the vegetables and tofu in advance to streamline the cooking process.

One-pan wonder: Use a large wok or skillet to cook everything in one pan, reducing the number of dishes to clean.

High heat: Cook the stir-fry over high heat to quickly sear the ingredients and retain their vibrant colors and nutrients.

Organized workspace: Keep all your ingredients and cooking tools within reach to avoid wasting time searching for items.

Quick-cooking vegetables: Choose vegetables that cook quickly to minimize the overall cooking time.

Substitute Ingredients For Vegetable Stir-Fry with Ginger Vinaigrette Recipe

  • fresh ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger in this recipe. Use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in the recipe. It will provide a similar flavor and aroma to the dish.

  • bok choy - Substitute with Swiss chard: Swiss chard can be used as a substitute for bok choy in stir-fry recipes. It has a similar texture and can hold up well when cooked. Cut the Swiss chard into ribbons and use it as a replacement for bok choy in this recipe.

Presentation Tips for a Delightful Stir-Fry

  1. Elevate the plating: Arrange the stir-fry in a visually appealing manner, ensuring a balance of colors and textures on the plate.

  2. Incorporate edible flowers: Garnish the dish with delicate and colorful edible flowers to add a touch of elegance and sophistication.

  3. Utilize negative space: Embrace the concept of negative space on the plate to create a visually striking presentation that highlights the vibrant colors of the stir-fry.

  4. Employ precision in placement: Carefully position each component of the stir-fry to showcase the beauty of the individual ingredients and create a harmonious overall composition.

  5. Add a drizzle of ginger vinaigrette: Use a steady hand to drizzle the ginger vinaigrette around the edge of the plate, adding a touch of flavor and artistic flair to the presentation.

  6. Incorporate height: Build the stir-fry upwards on the plate to create a sense of dimension and visual interest, adding a modern touch to the presentation.

  7. Use contrasting plateware: Select a plate that provides a striking contrast to the colors of the stir-fry, enhancing the visual impact of the dish.

  8. Garnish with microgreens: Sprinkle a few carefully placed microgreens on top of the stir-fry to add a pop of freshness and a refined finish to the presentation.

  9. Consider the plate shape: Choose a plate shape that complements the ingredients and allows for creative plating, enhancing the overall visual appeal of the dish.

  10. Emphasize symmetry: Strive for symmetrical plating to create a sense of balance and harmony, showcasing the meticulous attention to detail in the presentation.

Essential Kitchen Tools for Crafting the Perfect Stir-Fry

  • Wok: A versatile round-bottomed cooking vessel used in stir-frying, steaming, pan-frying, and more.
  • Nonstick frying pan: A pan with a nonstick coating that prevents food from sticking, making it ideal for stir-frying and cooking delicate ingredients.
  • Glass or stainless-steel bowl: Used for mixing and combining ingredients for the vinaigrette.
  • Tongs: Essential for tossing and turning the ingredients while stir-frying.
  • Knife: Used for slicing and preparing the vegetables and tofu.
  • Cutting board: Provides a stable surface for chopping and preparing ingredients.
  • Spatula: Used for stirring and tossing the ingredients in the pan.
  • Cooking oil: Used for sautéing and stir-frying the vegetables and tofu.
  • Asian sesame oil: Adds a nutty flavor to the dish and is used in the vinaigrette.
  • Food processor: Optional for mincing the ginger and garlic for the vinaigrette.
  • Grater: Used for grating fresh ginger for the vinaigrette.
  • Measuring spoons: Used for accurately measuring the ingredients for the vinaigrette.
  • Stove: Used for cooking and heating the wok or frying pan.
  • Oven mitts: Used for handling hot cookware or utensils.
  • Serving platter or bowl: Used for serving the finished stir-fry dish.

Storing and Freezing Your Vegetable Stir-Fry

  • Allow the vegetable stir-fry to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
  • If you want to freeze the stir-fry, transfer it to a freezer-safe container or resealable plastic bag. Remove as much air as possible to prevent freezer burn.
  • Label the container or bag with the date and contents for easy identification later.
  • When freezing, it's best to store the tofu separately from the vegetables. Tofu tends to change texture when frozen and thawed, becoming more porous and spongy.
  • The frozen stir-fry can be kept in the freezer for up to 2-3 months.
  • To reheat, thaw the stir-fry in the refrigerator overnight.
  • Heat a small amount of oil in a pan or wok over medium-high heat. Add the thawed stir-fry and cook, stirring frequently, until heated through.
  • If you stored the tofu separately, add it to the pan once the vegetables are heated and cook until the tofu is warmed.
  • Adjust the seasoning with additional soy sauce, salt, or pepper if needed before serving the reheated dish.

How To Reheat Stir-Fry Leftovers

  • Reheat the vegetable stir-fry in a wok or large skillet over medium-high heat. Add a small amount of cooking oil or water to prevent sticking and to help steam the vegetables. Stir frequently until the vegetables are heated through and crisp-tender, about 3-5 minutes.

  • For a quick and easy reheating method, microwave the leftover stir-fry in a microwave-safe dish. Cover the dish with a damp paper towel to help retain moisture and prevent the vegetables from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until the vegetables are heated through.

  • If you have leftover tofu, reheat it separately from the vegetables to maintain its texture. Heat a small amount of oil in a non-stick pan over medium heat and add the tofu. Cook, stirring gently, until the tofu is warmed through and slightly crispy on the outside, about 2-3 minutes. Add the reheated tofu to the vegetables just before serving.

  • To maintain the bright colors and crisp texture of the vegetables, avoid overcooking them during the reheating process. Reheat just until the vegetables are warmed through and still have a slight crunch.

  • If the ginger vinaigrette has been stored separately, give it a quick whisk or shake to recombine the ingredients before drizzling it over the reheated stir-fry. This will help to refresh the flavors and add a bright, zesty taste to the dish.

Fascinating Facts About Stir-Frying

The ginger vinaigrette in this recipe adds a zesty and refreshing flavor to the stir-fry, enhancing the overall taste of the dish.

Budget-Friendly Cooking: Is This Stir-Fry Recipe Economical?

This vegetable stir-fry with ginger vinaigrette recipe is highly cost-effective for a household. The use of affordable and readily available ingredients such as bok choy, snow peas, and tofu makes it budget-friendly. The recipe's versatility allows for ingredient substitutions based on seasonal availability, reducing costs further. With an approximate cost of $15, this dish provides a nutritious and flavorful meal for a family of four. The overall verdict for this recipe is 9/10, considering its affordability, nutritional value, and delicious flavors.

Is This Stir-Fry Recipe Healthy?

This vegetable stir-fry with ginger vinaigrette recipe is generally healthy, as it includes a variety of nutritious ingredients:

  • Vegetables: Bok choy, snow peas, radishes, and spinach are all low in calories and high in vitamins, minerals, and fiber.
  • Tofu: A good source of plant-based protein, calcium, and iron.
  • Ginger and garlic: Both have anti-inflammatory properties and can boost the immune system.

However, there are a few aspects that could be improved:

  • The recipe uses a total of 4 tablespoons of oil, which can add a significant amount of calories and fat.
  • Soy sauce is high in sodium, which can be a concern for those with high blood pressure or other health issues.

To make this recipe even healthier, consider the following suggestions:

  • Reduce the amount of oil used in the recipe. Try using 1-2 tablespoons of oil instead of 4. You can also use a non-stick pan or cooking spray to minimize the need for oil.
  • Use low-sodium soy sauce or replace it with coconut aminos, which is a lower-sodium alternative.
  • Add more variety of vegetables to increase the nutrient density of the dish. Consider including carrots, bell peppers, or mushrooms.
  • Serve the stir-fry with a side of brown rice or quinoa for added fiber and complex carbohydrates.
  • Experiment with different protein sources, such as tempeh or seitan, for variety.

Editor's Take: A Flavorful and Nutritious Stir-Fry

The vegetable stir-fry with ginger vinaigrette recipe is a delightful and vibrant dish that showcases the freshness of the vegetables. The ginger vinaigrette adds a zesty and aromatic flavor that complements the crispness of the vegetables. The combination of bok choy, snow peas, radishes, and tofu creates a harmonious balance of textures and tastes. The cooking method ensures that the vegetables retain their vibrant colors and nutrients. Overall, this recipe is a wonderful way to enjoy a healthy and flavorful meal.

Why trust this Vegetable Stir-Fry with Ginger Vinaigrette Recipe:

This recipe offers a delightful combination of fresh, vibrant vegetables and a zesty ginger vinaigrette that will elevate your taste buds. The use of fresh ginger and lemon juice ensures a burst of bright flavors, while the addition of tofu provides a satisfying source of plant-based protein. With a harmonious blend of Asian sesame oil and soy sauce, this dish promises an authentic and delicious stir-fry experience. Trust in the quality and balance of these ingredients to create a memorable culinary masterpiece.

Share your thoughts on this Vegetable Stir-Fry with Ginger Vinaigrette Recipe in the Recipe Sharing forum. Let's discuss your experience making this dish and any creative twists you've added to make it your own!
What type of tofu should I use for this stir-fry?
I recommend using firm tofu for this recipe. Firm tofu holds its shape well and has a nice texture when stir-fried.
Can I substitute any of the vegetables in this recipe?
Absolutely! You can customize the vegetables based on your preferences or what's in season. Just ensure to adjust the cooking time accordingly for different vegetables.
Is there a substitute for bok choy if I can't find it?
Yes, if you can't find bok choy, you can substitute with other leafy greens such as kale, Swiss chard, or even broccoli florets.
Can I make the ginger vinaigrette ahead of time?
Yes, you can prepare the ginger vinaigrette ahead of time and store it in the refrigerator. Just give it a good stir before using it in the stir-fry.
How can I adjust the spiciness of the stir-fry?
If you prefer a spicier stir-fry, you can add a pinch of red pepper flakes or a drizzle of sriracha to the ginger vinaigrette before tossing it with the vegetables.

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