Sheet pan ginger garlic veggie stir fry is an easy weeknight meal with TONS of veggies and minimal clean-up! ~Snow peas, red peppers, onion, edamame, ginger garlic sauce~
When I first made this recipe, I thought I was super clever sending my mom a Snapchat captioned sheet pan veggie stir fry. I expected her to be all like, "Wow, great idea!" Because to be honest, I was all like WOW, this is a great idea! Not that it was originally my idea. Lately I've just come across some real recipe gems under the category of sheet pan stir fry, and now I just want to cook everything using this method. I mean, I use my sheet pan so often to begin with. Why not throw mass amounts of veggies on it, with a delicious sauce (but of course! ---> said in French accent)?
Anyway, back to the story. My mom totally questioned it, and wondered why anyone would both stir fry and bake something. A completely valid question that I was not expecting. I went on to explain that you don't actually "stir fry" any of the ingredients in a traditional sense, but rather spread everything out onto one sheet pan and bake it. With a stir-fry-like sauce. And that is why it's called a sheet pan stir fry. Stir fry style veggies? Check. Stir fry style sauce with traditional stir fry flavors? Check. Everything is there except you don't, well, stir fry the stir fry. You bake it. Okay... can you and I just not question this one? Because it's delicious.
Sheet Pan Garlic Ginger Veggie Stir Fry Components
So, first things first. This sheet pan ginger garlic veggie stir fry is so, so versatile. I chose the veggies I did because I wanted a variety of colors, but you can honestly choose any veggies you want. You could also use other sources of protein like chicken or salmon, but I chose edamame because I like it how gets sort of browned and toasty in the oven. You do you!
But for sheet pan ginger garlic veggie stir fry, we've got:
- Snow peas
- Red pepper
Plus the edamame for protein. Plus some sesame seeds because I've had them forever and never use them. 🙂
Homemade ginger garlic sauce you guys. Store-bought sauce will be a NEVER for you forever more, because homemade sauces are just too fresh and good.
The sauce ingredients include:
- Fresh ginger or ginger paste (---> current obsession)
- Fresh garlic
- Sesame oil
- Rice vinegar
- Liquid aminos, soy sauce, coconut aminos, or tamari... which we're going to talk about now 🙂
So. Soy sauce. I have mixed feelings about it.
On one hand, it's a fermented food which is incredible for your gut health. Yay, fermented food! On the other, it's so high in sodium, may contain poor quality soy ingredients, contains wheat, and potentially other additives. Now, wheat is not inherently bad, but if you're sensitive to gluten or committed to limiting wheat products, you might consider one of the alternatives to soy sauce. Liquid aminos, coconut aminos, and tamari all look and taste like soy sauce, but are gluten free and derived from high quality, non-GMO ingredients. I'm personally all about those liquid aminos!
However, I'm also a huge proponent of being able to whip meals up with basic, easy-to-access kitchen ingredients. So if that's soy sauce for you, it will work beautifully in this recipe! Just make sure it's good quality. Find organic wherever possible, low sodium if you can, and check the ingredients to make sure there are no additives that don't belong there. Then just stir fry away 😉
Without stirring or frying, of course... but maybe that's better? A put-things-in-your-oven-and-do-nothing fry?
All that said, the steps to making this sheet pan ginger garlic veggie stir fry are incredibly simple.
For the veggies, you just chop them all up and put them in a big bowl. Then for the sauce, you blend all the ingredients together in a blender, and pour it all over the veggies. Lay everything out in a sheet pan, sprinkle on those sesame seeds if you have them, and bake it up.
I love to serve this with quinoa or brown rice!
And, side note, I can't WAIT for farmers market snow peas and sugar snap peas. (Come on, snow, melt!)
Real quick, while we're still on the subject of sheet pan recipes... sheet pan black bean tacos with carrots and lime, maybe?? Think about it for next time.Print
Sheet Pan Ginger Garlic Veggie Stir Fry
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Stir Fry
- Method: Oven
For the ginger garlic sauce:
- 2 tbsp sesame oil
- 2 tbsp ginger paste or freshly grated ginger
- 3 cloves garlic, peeled
- 1 tbsp honey
- ¼ cup rice vinegar
- ¼ cup liquid aminos or low sodium soy sauce*
For the stir fry:
- 2 cups snow peas
- 3 carrots, peeled and sliced in coins
- 1 red bell pepper, seeded and cut into thin strips
- 1 cup baby bella mushrooms, chopped
- ½ yellow onion, thinly sliced into half moons
- 2 cups edamame (I used frozen and thawed)
- 2 tbsp sesame seeds
- Preheat your oven to 375 degrees.
- In a blender, combine all ginger garlic sauce ingredients and blend until smooth.
- In a large bowl, combine all veggies and edamame. Pour sauce over veggies and toss to coat everything. Spread evenly over sheet pan and sprinkle sesame seeds over the top.
- Bake for 30 minutes or until veggies just start to brown.
- Remove from oven and allow to cool. Serve with brown rice or quinoa.
*Other alternatives include: coconut aminos, tamari.
*This post contains affiliate links.