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Honey Ginger Veggie Stir Fry

Honey Ginger Veggie Stir Fry


  • Author: Rebecca Dwyre | Always Nourished
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x

Description

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.


Scale

Ingredients

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
  • 68 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

Instructions

For the Sauce:

  1. 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.
  2. Be sure to stir the sauce well to re-incorporate all ingredients before adding to veggies.

For the Stir Fry:

  1. Heat a large skillet pan with a tight fitting lid over medium-high heat oil.
  2. 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.
  3. 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.
  4. Remove lid and let veggies cook for another minute or so more, stirring constantly.
  5. 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.
  6. 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.

Notes

For this combination, I would do 2 cups broccoli, 2 cups carrots, 2 cups kale, 1 cup onion and 1 cup bell pepper.