Garlic Ginger Tamari Vegetable Stir-Fry
This Garlic Ginger Tamari Vegetable Stir-Fry is a colourful, flavour-packed side dish made with zucchini, yellow squash, red bell pepper and red onion tossed in a savoury garlic ginger tamari sauce. The vegetables stay tender with a little bite, while the tamari adds rich umami flavour and a glossy finish that makes every bite delicious.
It’s an easy vegetable recipe that works well alongside rice, noodles, chicken, fish or tofu, but it’s also satisfying enough to enjoy on its own. Finished with fresh basil and a sprinkle of sesame seeds, this easy tamari vegetable stir-fry is simple, versatile and full of fresh flavour.
Quick, Colourful Vegetable Stir-Fry
This Garlic Ginger Tamari Vegetable Stir-Fry is packed with zucchini, yellow squash, red bell pepper and red onion, all tossed in a savoury garlic ginger tamari sauce. The vegetables stay colourful with just enough bite, and the sauce gives everything that glossy, slightly caramelized finish that makes a simple vegetable dish feel special.
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Why You’ll Love This Garlic Ginger Tamari Stir-Fry
This is one of those easy vegetable recipes that comes together quickly but still has plenty of flavour. The tamari gives it a rich, savoury base, while fresh garlic and ginger add warmth without overpowering the vegetables. I like to keep the zucchini and squash a little firm rather than cooking them until soft. It tastes better that way, and the vegetables hold their shape nicely.
A sprinkle of sesame seeds and fresh basil at the end adds a little extra texture and freshness. Simple ingredients. Lots of colour. And very little fuss.
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An Easy Side Dish for Almost Any Meal
Serve this tamari vegetable stir-fry alongside rice, noodles, grilled chicken, salmon, pork or tofu. It also works well as part of a larger meal with other Asian-inspired dishes.
Because it isn’t tied to any particular season or holiday, it’s an easy side dish to make whenever you have zucchini, squash and peppers on hand. It’s especially good when you want something colourful and flavourful without making another heavy side dish.
Tips for the Best Garlic Ginger Tamari Stir-Fry
- Cut the vegetables fairly thick. Zucchini and yellow squash cook quickly, so larger pieces help them stay tender without turning soft or watery.
- Use a hot pan. A hot skillet gives the vegetables those lightly browned edges while keeping the centres firm. If the heat is too low, they tend to steam instead.
- Cook the firmer vegetables first. I like to start with the red onion and bell pepper, then add the zucchini and yellow squash a few minutes later. It keeps everything from becoming overcooked at the same time.
- Don’t stir constantly. Let the vegetables sit against the hot pan for a minute here and there. That little bit of contact helps create the caramelized edges that make this tamari vegetable stir-fry taste so good.
- Add the tamari sauce near the end. Tamari can make the vegetables release more liquid if it goes in too early. Adding it during the last couple of minutes gives the stir-fry a glossy coating without making it soggy.
- Use fresh garlic and ginger if possible. They make a noticeable difference in this garlic ginger vegetable stir-fry. Fresh ginger especially adds a bright, warm flavour that works really well with tamari.
- Add basil after cooking. Fresh basil wilts quickly, so I toss it in right at the end or scatter it over the top before serving.
- Finish with seeds for texture. Sesame seeds are an easy choice and add a nice little crunch. A mix of white and black sesame seeds would look especially good too.
- Taste before adding salt. Tamari is already quite savoury, so extra salt usually isn’t necessary. A little freshly ground black pepper is often enough.
Easy Variations for Garlic Ginger Tamari Vegetable Stir-Fry
- Add mushrooms. Sliced cremini or button mushrooms work really well with the savoury tamari sauce. I’d cook them with the onion first so they have time to brown.
- Add broccoli or snap peas. Both give this tamari vegetable stir-fry a little more crunch. Broccoli may need an extra minute or two, especially if the florets are large.
- Make it spicy. Add a pinch of red pepper flakes, a little chili garlic sauce or a drizzle of sriracha. Start small. It’s easy to add more heat at the end.
- Use different fresh herbs. Basil is lovely here, but cilantro or green onion also work well. I usually add fresh herbs after cooking so they stay bright and fresh tasting.
- Turn it into a main dish. Add cooked chicken, shrimp, tofu or thinly sliced beef to make this garlic ginger tamari stir-fry more filling.
- Serve it over rice or noodles. Spoon the vegetables and sauce over steamed rice, jasmine rice, brown rice or noodles for an easy dinner.
- Try different seeds or nuts. Sesame seeds are the easiest choice, but chopped cashews, peanuts or sunflower seeds can add extra crunch.
- Add a touch of sweetness. If you like a slightly sweeter tamari sauce, stir in a small spoonful of honey or maple syrup. Just a little is enough.
How to Store Garlic Ginger Tamari Vegetable Stir-Fry
- Store leftover Garlic Ginger Tamari Vegetable Stir-Fry in an airtight container in the refrigerator for up to 3 days.
- Let the stir-fry cool before covering and refrigerating it. This helps prevent extra condensation from making the vegetables watery.
- The zucchini and yellow squash will soften a little as they sit, but the flavour stays really good.
- For the best texture, reheat the vegetables quickly in a skillet over medium heat until just warmed through.
- You can use the microwave, but keep the reheating time short. Too much heat can make the squash quite soft.
- Freezing is not recommended. Zucchini and yellow squash release water after freezing and thawing, so this tamari vegetable stir-fry is best enjoyed fresh or refrigerated.
Garlic Ginger Tamari Vegetable Stir-Fry
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Small mixing bowl
- Wooden spoon or spatula
- Measuring spoons
- Garlic press or fine grater for the garlic and ginger
Ingredients
- 1 zucchini medium sized
- 1 yellow summer squash medium sized
- 1 red bell pepper large
- 1 red onion medium sized
- 2 tablespoons olive oil divided
- 3 tablespoons tamari sauce
- 3 cloves garlic finely minced
- 1 tablespoon fresh ginger finely grated
- 2 tablespoons chopped fresh basil plus more for garnish
- 1 tablespoon sesame seeds for sprinkling
- Freshly ground black pepper to taste
Instructions
- Prepare the vegetables. Cut the zucchini and yellow squash into thick half-moons, about ½-inch thick. Cut the red bell pepper into large bite-size pieces and the red onion into chunky wedges. Keeping the vegetables fairly large will give you the same rustic appearance as the photos.
- Make the tamari mixture. In a small bowl, stir together the tamari, garlic and fresh ginger. Set aside.
- Start the onion and pepper. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the red onion and bell pepper. Cook for about 3–4 minutes, stirring occasionally, until the edges begin to soften and lightly brown.
- Add the squash and zucchini. Add the remaining tablespoon of olive oil, followed by the yellow squash and zucchini. Cook for another 5–7 minutes, tossing occasionally rather than constantly stirring. This allows the vegetables to develop the browned edges visible in the photos.
- Add the garlic ginger tamari sauce. Pour the tamari mixture over the vegetables and toss well. Cook for another 1–2 minutes, until the sauce lightly reduces and coats the vegetables with a glossy finish.
- Finish with basil. Remove the skillet from the heat and gently toss in the chopped fresh basil.
- Serve. Spoon the vegetables into a wide serving bowl and sprinkle generously with sesame seeds and a little additional chopped basil.
Notes
- Cut the vegetables evenly. Keep the zucchini and yellow squash in fairly thick pieces so they stay tender without becoming mushy.
- Use medium-high heat. A hot skillet helps this Garlic Ginger Tamari Vegetable Stir-Fry develop lightly browned edges instead of steaming.
- Cook in stages. Start with the red onion and bell pepper, then add the zucchini and yellow squash since they cook more quickly.
- Don’t overcook the squash. Zucchini and yellow squash taste best when they still have a little bite and hold their shape.
- Add the tamari near the end. This keeps the vegetables from becoming too wet and gives the stir-fry a glossy, savoury coating.
- Fresh garlic and ginger give the best flavour. They add much more brightness to this tamari vegetable stir-fry than dried versions.
- Add basil after cooking. Stir it in at the end so it stays fresh and fragrant.
- Finish with sesame seeds. They add a little crunch and make this easy vegetable side dish look finished and inviting.
- Taste before adding salt. Tamari is naturally salty, so you may not need any extra seasoning.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Love easy vegetable stir-fries? Try my Cantonese-Style Vegetable Chow Mein with tender-crisp vegetables and a savoury soy sauce for another quick, flavour-packed meal.
