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If you're craving a quick, flavorful meal, this Ginger Veggie Stir Fry is a game-changer. Packed with vibrant bell peppers, crisp broccoli florets, and sweet snap peas, it's a colorful feast for the eyes and taste buds. The fresh ginger and garlic add a zesty kick, while the soy sauce and honey create a perfect balance of savory and sweet. Ready in under 20 minutes, it's a delicious way to get your veggies in without any fuss. Let's dive in!
Ginger Veggie Stir Fry Recipe
Ingredients:
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
Instructions:
- Heat oil in a large skillet over medium heat.
- Add ginger and garlic, sauté for 1 minute.
- Add bell peppers, broccoli, snap peas, and carrot. Stir-fry for 5-7 minutes.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and honey.
- Pour sauce over veggies, cook for another 2-3 minutes.
- Garnish with green onions and sesame seeds before serving.
What You Will Need
What you will need to make ginger veggie stir fry
- Vegetable oil: Provides a neutral base for sautéing, allowing the flavors of ginger and garlic to shine without overpowering.
- Fresh ginger: Adds a zesty, spicy kick that enhances the overall flavor profile of the stir fry.
- Garlic: Infuses the dish with a rich, aromatic depth that complements the ginger perfectly.
- Red bell pepper: Brings sweetness and a vibrant color, balancing the savory elements.
- Yellow bell pepper: Adds a mild, sweet flavor and brightens up the dish visually.
- Broccoli florets: Provides a crunchy texture and absorbs the sauce well, adding nutritional value.
- Snap peas: Offers a crisp, fresh bite that contrasts nicely with the other vegetables.
- Carrot: Adds a slight sweetness and a pop of color, enhancing the visual appeal.
- Soy sauce: Brings umami and saltiness, tying all the flavors together.
- Rice vinegar: Adds a tangy note that balances the sweetness and saltiness.
- Sesame oil: Provides a nutty aroma and flavor, adding depth to the dish.
- Honey: Adds a touch of sweetness that balances the savory and tangy elements.
- Green onions: Offers a mild onion flavor and a fresh, green garnish.
- Sesame seeds: Adds a subtle crunch and a nutty flavor, enhancing the overall texture.
Tools and Instruments Required
What tools/instruments will be needed to make Ginger Veggie Stir Fry Recipe
- Large skillet: Essential for stir-frying vegetables evenly, ensuring they cook quickly without getting soggy.
- Wooden spoon: Ideal for stirring ingredients without scratching the skillet, maintaining even heat distribution.
- Sharp knife: Necessary for slicing vegetables thinly and uniformly, which helps them cook at the same rate.
- Cutting board: Provides a stable surface for chopping vegetables, keeping the process safe and efficient.
- Small bowl: Useful for mixing the sauce ingredients together before adding them to the stir fry.
Ginger Veggie Stir Fry
A quick and easy stir fry with fresh vegetables and a ginger soy sauce.
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Equipment
- Skillet
Ingredients:
Main Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
Instructions:
- Heat oil in a large skillet over medium heat.
- Add ginger and garlic, sauté for 1 minute.
- Add bell peppers, broccoli, snap peas, and carrot. Stir-fry for 5-7 minutes.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and honey.
- Pour sauce over veggies, cook for another 2-3 minutes.
- Garnish with green onions and sesame seeds before serving.
Notes:
Feel free to add any other veggies you like!
Nutrition value:
Calories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 500mgPotassium: 300mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prep all veggies and store in airtight containers.
- Mix sauce ingredients and refrigerate in a small jar.
- When ready to cook, just stir-fry veggies and add pre-made sauce.
Freezing Instructions
- Blanch veggies for 2-3 minutes, then cool in ice water.
- Drain and pat dry, then place in freezer bags.
- Freeze sauce separately in a small container.
- When ready to use, thaw veggies and sauce in the fridge overnight.
- Stir-fry as usual, adding thawed sauce at the end.
Using fresh ginger in your stir fry not only adds a zesty kick but also aids digestion and boosts immunity.
Frequently Asked Questions
FAQ:
Can I use frozen vegetables instead of fresh ones?
Yes, just adjust the cooking time slightly.
What can I use as a substitute for soy sauce?
Try tamari or coconut aminos.
How do I make this dish spicier?
Add some red pepper flakes or a dash of sriracha.
Can I add protein to this stir fry?
Absolutely, tofu, chicken, or shrimp work well.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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