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Veggie Stir-Fry with Ginger Soy Sauce

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  • Serves 4
  • Cooks in 25 mins (15m prep + 10m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Something light with mostly veggies, no cream sauce

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water. Set aside.
  2. 2.Heat cooking oil in a large skillet or wok over medium-high heat.
  3. 3.Add garlic and ginger to the skillet and sauté for 1 minute until fragrant.
  4. 4.Add broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  5. 5.Add snow peas and mushrooms to the skillet. Stir-fry for an additional 2 minutes.
  6. 6.Pour the sauce mixture over the vegetables and stir well to coat. Cook for 1-2 minutes until the sauce thickens.
  7. 7.Season with salt and freshly ground black pepper to taste.
  8. 8.Garnish with sliced green onions and serve hot.
  9. 9.Enjoy your delicious and light veggie stir-fry!

lightbulb_outline Tips

  • chevron_rightFor a protein-packed version, add tofu, tempeh, or edamame to the stir-fry.
  • chevron_rightServe the stir-fry over steamed rice or noodles for a more substantial meal.
  • chevron_rightFeel free to adjust the amount of ginger and garlic according to your taste preference.
  • chevron_rightTo make it spicy, add a sprinkle of red pepper flakes or a drizzle of sriracha.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.