Name: Ginger Veggie Stir-Fry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: For the Stir-Fry Sauce: 1/4 cup Low-Sodium Soy Sauce (or Tamari for Gluten-Free): Provides the salty, umami base. Tamari is a great gluten-free alternative.; 2 tablespoons Rice Vinegar: Adds a gentle tanginess to balance the richness.; 1 tablespoon Toasted Sesame Oil: Imparts a distinct nutty aroma and flavour.; 1 tablespoon Maple Syrup (or Honey/Agave): Adds a touch of sweetness to balance the savoury and tangy notes. Adjust to your preference.; 1 tablespoon Cornstarch (or Arrowroot Powder): Thickens the sauce slightly, helping it cling to the vegetables.; 2-3 inches Fresh Ginger (about 2 tablespoons, finely minced or grated): The star flavour! Provides warmth, zest, and aromatic punch.; 3-4 cloves Garlic (about 1 tablespoon, finely minced): Adds pungent depth and complements the ginger beautifully.; Pinch of Red Pepper Flakes (optional): For a subtle kick of heat. Adjust amount to your spice tolerance.; 2 tablespoons Water or Vegetable Broth: Helps achieve the right sauce consistency.; For the Stir-Fry: 1 tablespoon High-Heat Cooking Oil (like Avocado, Peanut, or Grapeseed Oil): Needed for high-temperature cooking without burning.; 1 medium Onion (thinly sliced): Builds the aromatic foundation. Yellow or red onions work well.; 1 Red Bell Pepper (seeds removed, thinly sliced): Adds sweetness and vibrant colour.; 1 Green Bell Pepper (seeds removed, thinly sliced): Offers a slightly less sweet flavour and more colour contrast.; 1 large Carrot (peeled and thinly sliced on the diagonal): Provides sweetness, crunch, and colour.; 1 head Broccoli (cut into small florets): A classic stir-fry vegetable, offering texture and nutrients.; 4 ounces Shiitake Mushrooms (stems removed, sliced): Adds a meaty texture and deep umami flavour. Cremini or button mushrooms are good substitutes.; 1 cup Snow Peas or Sugar Snap Peas (trimmed): Offer a delightful crunch and freshness.; 2 Scallions (green parts only, thinly sliced): Used for garnish, adding a fresh, mild onion flavour.; Sesame Seeds (optional, for garnish): Adds visual appeal and a slight nutty crunch.; Cooked Rice or Noodles (for serving): Brown rice, white rice, quinoa, soba noodles, or udon noodles work perfectly.

Ingredients

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Here’s what you’ll need to create this vibrant and flavourful Ginger Veggie Stir-Fry:

For the Stir-Fry Sauce:
- 1/4 cup Low-Sodium Soy Sauce (or Tamari for Gluten-Free): Provides the salty, umami base. Tamari is a great gluten-free alternative.
- 2 tablespoons Rice Vinegar: Adds a gentle tanginess to balance the richness.
- 1 tablespoon Toasted Sesame Oil: Imparts a distinct nutty aroma and flavour.
- 1 tablespoon Maple Syrup (or Honey/Agave): Adds a touch of sweetness to balance the savoury and tangy notes. Adjust to your preference.
- 1 tablespoon Cornstarch (or Arrowroot Powder): Thickens the sauce slightly, helping it cling to the vegetables.
- 2–3 inches Fresh Ginger (about 2 tablespoons, finely minced or grated): The star flavour! Provides warmth, zest, and aromatic punch.
- 3–4 cloves Garlic (about 1 tablespoon, finely minced): Adds pungent depth and complements the ginger beautifully.
- Pinch of Red Pepper Flakes (optional): For a subtle kick of heat. Adjust amount to your spice tolerance.
- 2 tablespoons Water or Vegetable Broth: Helps achieve the right sauce consistency.
For the Stir-Fry:
- 1 tablespoon High-Heat Cooking Oil (like Avocado, Peanut, or Grapeseed Oil): Needed for high-temperature cooking without burning.
- 1 medium Onion (thinly sliced): Builds the aromatic foundation. Yellow or red onions work well.
- 1 Red Bell Pepper (seeds removed, thinly sliced): Adds sweetness and vibrant colour.
- 1 Green Bell Pepper (seeds removed, thinly sliced): Offers a slightly less sweet flavour and more colour contrast.
- 1 large Carrot (peeled and thinly sliced on the diagonal): Provides sweetness, crunch, and colour.
- 1 head Broccoli (cut into small florets): A classic stir-fry vegetable, offering texture and nutrients.
- 4 ounces Shiitake Mushrooms (stems removed, sliced): Adds a meaty texture and deep umami flavour. Cremini or button mushrooms are good substitutes.
- 1 cup Snow Peas or Sugar Snap Peas (trimmed): Offer a delightful crunch and freshness.
- 2 Scallions (green parts only, thinly sliced): Used for garnish, adding a fresh, mild onion flavour.
- Sesame Seeds (optional, for garnish): Adds visual appeal and a slight nutty crunch.
- Cooked Rice or Noodles (for serving): Brown rice, white rice, quinoa, soba noodles, or udon noodles work perfectly.

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Instructions

Follow these steps for a perfectly cooked, flavourful Ginger Veggie Stir-Fry:

Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce (or tamari), rice vinegar, toasted sesame oil, maple syrup, cornstarch, minced ginger, minced garlic, optional red pepper flakes, and water/broth. Ensure the cornstarch is fully dissolved. Set aside.
Prepare the Vegetables (Mise en Place): Wash, chop, and slice all your vegetables as indicated in the ingredients list. Having everything ready before you start cooking is crucial for stir-frying success (this is called “mise en place”). Group vegetables that take similar times to cook together (e.g., carrots and broccoli might go in before bell peppers and snow peas).
Heat the Wok or Skillet: Place a large wok or a heavy-bottomed skillet over high heat. Let it get properly hot – a drop of water should evaporate almost instantly. High heat is essential for achieving that characteristic stir-fry sear without steaming the vegetables.
Add Oil and Aromatics: Add the high-heat cooking oil to the hot wok. Swirl to coat the bottom. Carefully add the sliced onions and stir-fry for about 1-2 minutes until they start to soften and become fragrant.
Cook Harder Vegetables: Add the vegetables that require longer cooking times, such as the carrots and broccoli florets. Stir-fry continuously for 3-4 minutes, tossing them frequently to ensure even cooking. They should start to become slightly tender but still retain a good crunch.
Add Softer Vegetables: Add the bell peppers (red and green) and shiitake mushrooms to the wok. Continue to stir-fry for another 2-3 minutes. The peppers should soften slightly but remain vibrant, and the mushrooms should release some moisture and brown slightly.
Add Quick-Cooking Vegetables: Toss in the snow peas or sugar snap peas. Stir-fry for just 1-2 minutes more. These cook very quickly and you want them to remain bright green and crisp. Avoid overcrowding the pan at any stage; cook in batches if necessary to maintain high heat and prevent steaming.
Make a Well and Add Sauce: Push the vegetables to the sides of the wok, creating a well in the center. Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it into the center of the well. Let it bubble and thicken for about 30 seconds, stirring the sauce in the center.
Combine and Coat: Toss the vegetables thoroughly with the thickened sauce, ensuring every piece is evenly coated. Cook for another 30-60 seconds until the sauce is glossy and the vegetables are perfectly crisp-tender.
Serve Immediately: Remove the wok from the heat. Serve the Ginger Veggie Stir-Fry immediately over your choice of cooked rice or noodles. Garnish generously with sliced scallions and toasted sesame seeds, if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: one normal portion
Calories: 300