
Veggie Stir-Fry with Ginger Soy Sauce
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- Serves 4
- Cooks in 25 mins (15m prep + 10m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Something light with mostly veggies, no cream sauce
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water. Set aside.
- 2.Heat cooking oil in a large skillet or wok over medium-high heat.
- 3.Add garlic and ginger to the skillet and sauté for 1 minute until fragrant.
- 4.Add broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- 5.Add snow peas and mushrooms to the skillet. Stir-fry for an additional 2 minutes.
- 6.Pour the sauce mixture over the vegetables and stir well to coat. Cook for 1-2 minutes until the sauce thickens.
- 7.Season with salt and freshly ground black pepper to taste.
- 8.Garnish with sliced green onions and serve hot.
- 9.Enjoy your delicious and light veggie stir-fry!
lightbulb_outline Tips
- For a protein-packed version, add tofu, tempeh, or edamame to the stir-fry.
- Serve the stir-fry over steamed rice or noodles for a more substantial meal.
- Feel free to adjust the amount of ginger and garlic according to your taste preference.
- To make it spicy, add a sprinkle of red pepper flakes or a drizzle of sriracha.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.