20 minutes ’til dinner! Honey Lime Ginger Vegetarian Stir Fry features an irresistible sweet & tangy sauce — plus, of course, plenty of fresh veggies.
Today’s Honey Lime Ginger Vegetarian Stir Fry recipe features a deliciously tangy-sweet sauce, and is the perfect way to get in some veggies. What veggies? Well, I’m glad you asked:
I do just love sugar snap peas, but usually snack on them fresh. Today, though, I threw those sugar snaps straight into my stir fry for a little extra color & crunch. (This turned out to be the perfect decision.)
My fridge also yielded a couple of bell peppers left over from making yesterday’s Mediterranean chicken drumsticks recipe, so I thought I’d get ahead of the game and use them before they wrinkled up on me. Baby bella mushrooms were on sale at ALDI this week, so they got their chance to shine as well — and, since I’d also cooked up a double batch of rice yesterday, that just needed reheating and I was all set to serve. Our stir fry dinner was a winner!
Just look at that lovely glossy sauce, plus all of the fresh veggie deliciousness in there. Filling umami mushrooms, pops of sweetness from the bell peppers, and a touch of satisfying crisp crunch from the sugar snap peas, all working together to delight your senses. 🙂
Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.
Honey Lime Ginger Vegetarian Stir Fry
Ingredients
– for the veggies
2 Tbsp canola or vegetable oil
16 oz white or baby bella mushrooms, sliced
2 sweet bell peppers, seeded and chopped (I used red & yellow)
1 medium yellow onion, chopped
8 oz sugar snap peas, trimmed if desired
– for the sauce
1/4 cup soy sauce
Juice of one small lime
2 Tbsp water
1.5-2 Tbsp honey, to taste
2 tsp minced garlic (about four small cloves)
2 tsp sesame oil
2 tsp ground ginger
2 tsp cornstarch
1/4-1/2 tsp crushed red pepper, to taste
Directions
Cut up the vegetables.
Heat 2 Tbsp of canola or vegetable oil in a large nonstick skillet or wok over medium-high heat for one minute. Swirl the pan to coat, then stir in the mushrooms, onion, and bell pepper. Stir fry the veggies over medium-high heat for about 8 minutes, stirring occasionally, until the mushrooms are browning and releasing their liquid.
While the veggies are cooking, make your sauce by stirring the soy sauce, lime juice, water, honey, garlic, sesame oil, ginger, cornstarch, and crushed red pepper together in a bowl.
Once the mushrooms have browned, stir in the sugar snap peas and sauce.
Continue to stir fry your veggies over medium-high heat for 2-3 more minutes, stirring often, until the sauce has thickened and coats the vegetables nicely and the sugar snap peas are just crisp-tender.
This vegetarian stir fry is best served over cooked rice.
Note: It really just takes 2-3 minutes over medium-high heat for the sauce to thicken up and the sugar snap peas to cook just enough; you want to preserve their crispness.
20 minutes until dinner
Adding the lime juice helps brighten everything up here, balancing out both the sweetness of the honey + the saltiness of the soy. Combined with rice, this affordable all-veggie stir fry was surprisingly filling. Depending on your family’s appetite, you can either make it a meal in and of itself, or combine it with other stir fries for more variety.
How do I love stir fry recipes?
How do I love stir fry? Let me count the ways, because stir fry is always quick, easy, tasty, filling, and a great way to use up veggies! Some other fave stir fry options to enjoy alone or in combination with tonight’s vegetarian stir fry (make it a weeknight feast!) include:
- Ramen noodle stir fry with ground beef, edamame, & carrots
- Garlic green beans with soy sauce
- Chicken thigh stir fry with asparagus
- 20 minute ground beef & broccoli stir fry
- Sweet & tangy chicken vegetable stir fry
- 30 minute chicken broccoli mushroom stir fry
- Carrot stir fry with green onions
- Easy fresh vegetable lo mein
Stir fry recipes are so quick and easy that they’re simple to cook up in any combination.
Honey Lime Ginger Vegetarian Stir Fry, printable recipe
Honey Lime Ginger Vegetarian Stir Fry
Equipment
Ingredients
– for the veggies
- 2 Tbsp canola or vegetable oil
- 16 oz white or baby bella mushrooms sliced
- 2 sweet bell peppers seeded and chopped (I used red & yellow)
- 1 medium yellow onion chopped
- 8 oz sugar snap peas trimmed, if desired
– for the sauce
- 1/4 cup soy sauce
- Juice of one small lime
- 2 Tbsp water
- 1.5-2 Tbsp honey to taste
- 2 tsp minced garlic about four small cloves
- 2 tsp sesame oil
- 2 tsp ground ginger
- 2 tsp cornstarch
- 1/4-1/2 tsp crushed red pepper to taste
Instructions
- Cut up the vegetables.
- Heat 2 Tbsp of canola or vegetable oil in a large nonstick skillet or wok over medium-high heat for one minute. Swirl the pan to coat, then stir in the mushrooms, onion, and bell pepper.
- Stir fry the veggies over medium-high heat for about 8 minutes, stirring occasionally, until the mushrooms are browning and releasing their liquid.
- While the veggies are cooking, make your sauce by stirring the soy sauce, lime juice, water, honey, garlic, sesame oil, ginger, cornstarch, and crushed red pepper together in a bowl.
- Once the mushrooms have browned, stir in the sugar snap peas and sauce.
- Continue to stir fry your veggies over medium-high heat for 2-3 more minutes, stirring often, until the sauce has thickened and coats the vegetables nicely and the sugar snap peas are just crisp-tender.
- This vegetarian stir fry is best served over cooked rice.
Notes
Recipes in the real world
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