Ginger Vegetable Stir-Fry is a fast, fresh, delicious vegan meal that is full of healthy veggies and big flavors. Add chicken, tofu or other additional protein on top if you like, or serve as-is, or over rice, quinoa or cauliflower rice.
We’re always on the lookout for fast, fresh and delicious meals. It seems doubly important in January, after all the rich eating of the past 2 months. But in truth, eating this way is key to a healthy life every month of the year.
This Ginger Vegetable Stir-Fry is a good example of a dish that happens to be naturally vegan (no animal products included), uses a variety of fresh, color vegetables, has a punch from big flavors, and is quite versatile.
We ate it as our main dish, but you could add more protein in the form of crispy tofu (keeping it vegan), or use leftover rotisserie chicken or cut up some leftover pork chops or steak for a more traditional meaty protein on top. To extend it to more servings, serve it over rice or quinoa or even cauliflower rice (keeping it lower-carb). We ate leftovers for lunch. See how versatile it is?
How to make Ginger Vegetable Stir Fry
Gather your ingredients. I had aging green beans, a red pepper and a pack of 2 portobella mushrooms in the vegetable drawer, so this recipe was perfect to use what I had. If you don’t have one of those, sub another vegetable!
Chop the vegetables.
Stem the green beans and cut them in half if they’re long. It’s easy to stack them all together and cut off a bunch of the stems at once.
Dry fry the mushrooms in a hot skillet (no oil). Remove and set aside.
Add olive oil, the peppers, green beans and carrots to the hot skillet, and stir fry.
Add the cooked mushrooms and cashews and toss to heat.
Add the tahini and sesame sauce and stir-fry a minute or 2 to get everything coated and combined.
Fling some chopped scallions and sesame seeds on top for pretty.
Serve in individual bowls if you like, as is, or over rice, quinoa or another grain. If you’re low-carbing, serve it over cauli-rice.
Ginger Vegetable Stir-Fry is a fast, fresh, delicious vegan meal that is full of healthy veggies and big flavors. Add chicken, tofu or other additional protein on top if you like, or serve as-is, or over rice, quinoa or cauliflower rice.
Ingredients
- Sauce:
- 2 tablespoons tamari or soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons Mirin
- 2 tablespoons rice vinegar
- 1 tablespoon agave (or honey or maple syrup)
- 1 tablespoon grated or finely minced garlic
- 1 tablespoon grated or finely minced fresh ginger
- .
- Stir-Fry
- 2 cups sliced mushrooms
- 1 tablespoon olive oil (or avocado, grape seed or neutral flavored oil)
- 1 carrot, sliced into coins
- 3 cups greens beans (about 1 pound), stems trimmed and beans cut in half if long
- 1 red bell pepper, seeded and sliced
- 1 cup toasted cashews (can use raw)
- 1/4 cup tahini paste (or nut butter)
- .
- Garnish
- 3-4 scallions chopped
- 2 tablespoons sesame seeds
Directions
- Make sauce: In a measuring cup or small bowl, stir together all sauce ingredients.
- Prepare stir-fry: Heat a large skillet or wok over high heat. Add the mushrooms and "dry fry" them (without oil) for a couple of minutes, stirring frequently. They will lose some of their water. Transfer to a bowl and set aside. Add oil to skillet and allow it to heat. Add carrots, green beans and bell pepper to the skillet, and cook 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add cooked mushrooms and cashews to the skillet and stir. Add the tahini to the skillet and stir for 30-60 seconds to melt the tahini. Add the sesame sauce and cook, stirring, for 30-60 seconds. It should thicken up a bit and coat the vegetables. If it seems too thick, add 1-2 tablespoons of water.
- Remove skillet from heat and either plate into 3-4 wide, flat bowls, or one large bowl for family-style service. Garnish with green onions and sesame seeds,
- Serves 3-4, depending on appetites.
Notes
Recipe source: Adapted from Ginger Sesame Stir-Fry, in the cookbook "What to Cook, Why to Eat it" by Carrie Bonfitto.
The cookbook
This recipe is adapted from a new cookbook, “What to Cook, Why to Eat It [3],” by Carrie Bonfitto {affiliate link}. She’s a health and nutrition coach and in the book aims to help us cut cravings, improve digestion, regulate blood sugar, lower cholesterol, and feel more energetic. I’m down with all of that! The recipes in the book are aimed at helping you learn how to feed yourself a little bit better today so you can feel like your best self tomorrow. Eating more veggies and learning how to make them taste good is a great start. Ultimately, what you eat should be about nourishment, not just numbers, she believes. You can watch her make this recipe in her cooking class on the Melissa’s Produce Youtube channel [4].
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