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ginger veggie stir fry

Ginger Veggie Stir-Fry

This vegetable stir-fry is something I whipped up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain vegetables I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.


- 1 tablespoon olive oil

- 1 teaspoon ginger powder

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- 1/4 teaspoon red pepper flakes

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

- 1 cup broccoli florets

- 1 bell pepper, sliced

- 1 carrot, sliced

- 1/2 cup sliced mushrooms

- 1/2 cup snow peas

- 1/4 cup sliced water chestnuts

- 1/4 cup sliced bamboo shoots


1. In a small bowl, mix together the ginger powder, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Set aside.


2. In a large pan or wok, heat the olive oil over medium-high heat.


3. Add the broccoli florets, bell pepper, carrot, mushrooms, and snow peas to the pan. Stir-fry for 2-3 minutes until the vegetables start to soften.


4. Add the water chestnuts and bamboo shoots to the pan and continue to stir-fry for an additional 2 minutes.


5. Sprinkle the seasoning mixture over the veggies and continue to stir-fry for another 1-2 minutes, until the vegetables are cooked to your desired level of tenderness.


6. Serve the stir-fry over rice or noodles, if desired. Enjoy your quick and easy Ginger Veggie Stir-Fry!

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