Description
A quick and flavorful Ginger Veggie Stir Fry recipe that is perfect for a healthy meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup carrots, julienned
- 1 cup mushrooms, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced ginger and garlic, stirring for about 30 seconds until fragrant.
- Add the bell peppers, broccoli, snap peas, carrots, and mushrooms to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly.
- Add the cornstarch mixture to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
- Season with salt and pepper to taste.
- Serve hot over cooked rice or noodles.
Notes
- For added protein, include tofu, chicken, or shrimp during step 2 and cook until done before adding the vegetables.
- Experiment with different vegetables like zucchini, asparagus, or baby corn based on your preference or seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg