Stir Fried Ginger Recipe

Prepare ginger and garlic

Peel the ginger and mince finely or slice into thin matchsticks about 3 tablespoons total. Peel and mince 4 garlic cloves. Set aside separately.

Cut vegetables

Peel and slice carrots thinly on the bias (about 1/8-1/4 inch). Slice the yellow onion into 1/4-inch strips. Trim green beans and cut in half if long. Cut broccoli into small florets. Halve the zucchini lengthwise and slice into 1/4-inch half-moons. Core and slice bell peppers into 1/4-inch strips. Trim and slice green onions on the diagonal into 1-inch pieces; reserve white and green parts separately.

Make sauce

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, 3 tablespoons water or broth, 1 teaspoon cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until the cornstarch is dissolved and sugar is blended. Taste and adjust seasoning if needed.

Heat a large wok or wide skillet over medium-high heat until hot (about 1–2 minutes). Add 2 tablespoons vegetable oil and swirl to coat.

Aromatics: Add the minced garlic and most of the ginger (reserve about 1 teaspoon of julienned ginger for finishing) along with the white parts of the green onions. Stir-fry quickly for 20–30 seconds until fragrant but not browned.

Hard vegetables: Add the carrots and green beans first. Stir-fry for 2 minutes, stirring constantly so they cook evenly.

Add the broccoli florets and continue to stir-fry for another 2 minutes. If the pan appears dry or vegetables are beginning to brown too much, add 1 tablespoon water or broth to create steam and help them cook through.

Mid vegetables: Push the vegetables to the sides of the wok to create a center well. Add the remaining 1 tablespoon oil into the center and add the sliced onion, bell peppers, and zucchini. Stir-fry these for about 1.5–2 minutes so they soften but keep some crunch.

Combine and sauce: Return any vegetables in the well into the main pan and pour the prepared sauce around the edge so it hits the hot pan; stir everything quickly to coat. Continue to stir-fry for 1–2 minutes until the sauce thickens and becomes glossy and vegetables are tender-crisp.

Finish: Stir in the reserved julienned ginger and the green parts of the green onions. Drizzle the 1 teaspoon sesame oil and toss once more. Taste and adjust with a pinch more salt or a splash of soy sauce if desired.

Serve the stir-fried ginger (Pad khing) immediately over steamed jasmine rice (about 3 cups cooked serves 4). Garnish with lime wedges if using.