Super delicious sweet and gingery sauce to go with your favorite veggies. Sometimes you just need a quick recipe to load up on your veggies, and this ginger stir fry is simple and packed with flavor.
Today I used the vegetables I had in my refrigerator, but you can use the vegetables you have on hand. Mushrooms, snow peas, asparagus, bean sprouts, carrots, broccoli, courgette (zucchini) and cabbage all taste great in a vegetarian stir fry.
Ingredients:
For the stir fry:
1 cup of broccoli
1/2 cup of carrots
1/2 cup of bell pepper
1/2 cup of onions
1/4 cup edamame
1 hand full of bean sprouts
Rice
For the sauce:
1 tablespoon of sesame oil
2-3 tablespoon of soy sauce
2 tablespoon of water
1 tablespoon of chilli sauce or a pinch of red pepper flakes
1 tablespoon of brown sugar
1 teaspoon of Tahini
1/2 lemon juice
1 tablespoon of fresh ginger (finely chopped)
1 garlic (minced)
Garnish:
Green onions
Sesame seeds
Preparation:
For the sauce, combine all ingredients in a mixer and blend until smooth.
For the stir fry heat some sesame oil in a wok over medium- high heat. Add the onions, carrots, bell pepper, broccoli and edamame. Cook for about 5 minutes depending on how crunchy you like your vegetables.
Add the sauce to the pan and toss to coat all the vegetables, cook for an additional 2 minutes.
Serve over white rice and garnish with green onions and sesame seeds.
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