Dinner will not disappoint with this Honey Ginger Veggie Stir Fry recipe. It’s a sweet and tangy sauce with a kick of heat over a rainbow of veggies. It’s the perfect quick and easy dinner for any night if the week.
Because quick and easy is the only way to do dinner during the week. At least in this kitchen it is. And this honey ginger veggie stir fry is what my quick and easy dinner dreams are made of.
I mean, talk about a healthy dinner recipe loaded ALL the veggies and served over a whole grain with the sweetest tangiest spiciest sauce. Heart eyes times a million.
This stir fry dinner is a vegetarian friendly, gluten free, dairy free take on the classic honey garlic but with a gingery kick. And it’s just like take-out, but better!
MORE ABOUT THIS HONEY GINGER VEGGIE STIR FRY RECIPE…
The sauce is where it is at! It’s seriously so easy to make your own thick and sticky stir fry sauce at home with a few simple pantry ingredients. Tamari is my GF soy sauce of choice (or try another GF soy sauce or liquid aminos instead) mixed with some vinegar, honey, fresh garlic and ginger, a dash of hot sauce and arrowroot powder (the arrowroot powder – or corn starch – is what make this sauce thick and stick to all the steamed vegetables). This sauce has a wonderful honey garlic meets sweet and sour, which is definitely my kind of sauce.
The rainbow of vegetables that get all sauced up is totally up yo you and what you have on hand… my go-to’s are broccoli, carrots, onions, peppers and a leafy green like kale but feel free to try anything and everything here – cauliflower, mushrooms, Brussels sprouts, bean sprouts, peas, green beans… the list goes on.
Just remember when adding the veggies to the pan for cooking you want to add veggies that take the longest to cook first – the broccolis, carrots, onions, mushrooms, cauliflowers, etc and then minutes of steaming later add in the veggies that don’t need as much time to cook – the peppers, kale or spinach, peas, beans. This way ensures that all your vegetables will be evenly cooked.
I also, on occasion… OK, all the time… I add some sort of protein source to this veggie rainbow and nuts are usually my number one go-to – toasted cashew or almonds are amazing or adding edamame or chickpeas works too.
This recipe makes enough for 2 enormously huge portions to for two (or less obnoxiously, three) stir fry loving people. These saucy vegetables are also best served over brown rice, noodles, quinoa or grain of choice for a delicious and simple and healthy dinner tonight (or super tasty lunch for tomorrow too)!
IF YOU MAKE THIS HONEY GINGER VEGGIE STIR FRY RECIPE, LET ME KNOW! COMMENT BELOW AND SHARE A PICTURE ON INSTAGRAM USING THE TAGS #ALWAYSNOURISHED AND @NOURISHINGBLOG. I LOVE TO SEE WHAT YOU’RE COOKING!