Sheet Pan Ginger Garlic Veggie Stir Fry

Sheet pan ginger garlic veggie stir fry in a bowl with quinoa

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For the ginger garlic sauce:

  • 2 tbsp sesame oil
  • 2 tbsp ginger paste or freshly grated ginger
  • 3 cloves garlic, peeled
  • 1 tbsp honey
  • 1/4 cup rice vinegar
  • 1/4 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
  • 1/2 yellow onion, thinly sliced into half moons
  • 2 cups edamame (I used frozen and thawed)
  • 2 tbsp sesame seeds


  1. Preheat your oven to 375 degrees.
  2. In a blender, combine all ginger garlic sauce ingredients and blend until smooth.
  3. 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.
  4. Bake for 30 minutes or until veggies just start to brown.
  5. Remove from oven and allow to cool. Serve with brown rice or quinoa.


*Other alternatives include: coconut aminos, tamari.