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!Print
Dinner will not disappoint with this Honey Ginger Veggie Stir Fry recipe with it’s sweet and tangy sauce and rainbow of veggies that’s perfect quick and easy dinner for any night if the week.
For the Honey Ginger Sauce:
- 2 tablespoons tamari (or other gluten free soy sauce)
- 5 tablespoons cold water
- 1 large clove of garlic, grated or minced
- 1/2 tablespoon grated or minced gingeroot
- 1 teaspoon dried, ground ginger
- 1 tablespoon vinegar (use either rice wine vinegar or apple cider vinegar)
- 2 tablespoons honey
- Pinch of red pepper flakes or a dash of hot sauce (or more to taste)
- 2 teaspoons arrowroot powder (or use corn starch)
For the Stir Fry:
- 1 tablespoon oil
- 6–8 cups veggies, chopped, peeled or sliced (try broccoli, carrots, onion, bell peppers and kale)*
- 1/4 cup water
- 1/4 cup cashews (or other nut, edamame or chickpeas)
- Cooked brown rice, quinoa or noodles for serving
- Sesame seeds, green onions, cilantro, for garnish
For the Sauce:
- In a small mixing bowl whisk together the tamari, water, gingers, garlic, vinegar, honey and pepper flakes or hot sauce. When combined, whisk in arrowroot powder and continue to mix until smooth and no clumps of arrowroot remain. Set aside.
- Be sure to stir the sauce well to re-incorporate all ingredients before adding to veggies.
For the Stir Fry:
- Heat a large skillet pan with a tight fitting lid over medium-high heat oil.
- Add the veggie that will take the longest to cook to the pan (ie. broccoli, carrots and onion) and stir to coat in oil. Add 1/4 cup water to the pan and quickly cover with the lid. Steam the veggies for about 4 minutes or until the broccoli florets turn a bright green colour and are just tender.
- Add the remaining vegetables (ie. bell pepper and kale) to the pan, stir to incorporate, cover and continue to steam for another 2-3 minutes until the kale is wilted and peppers are tender-crisp.
- Remove lid and let veggies cook for another minute or so more, stirring constantly.
- Add the cashews (or other nut, etc if using) and honey ginger sauce to the pan and stir to coat all the vegetables. Let the sauce come to a bubble and thicken. When the sauce is thick and sticky, let it cook for about 30 seconds more.
- Remove from heat and serve immediately on it’s own or over rice, quinoa or noodles and garnish with sesame seeds, sliced green onions or cilantro, if needed.
Nutritional Information does not include rice, quinoa or noodles for serving.
*For this combination I would do 2 cups broccoli, 2 cups carrots, 2 cups kale, 1 cup onion and 1 cup bell pepper.
This recipe make 2 very large stir fry portions.
- Serving Size: serves 2-3