Sweet Ginger Stir Fry

vegan and gluten-free Asian stir fry recipe

By Terri Wilson

I love the mix of sweet, zesty and salty flavors in this quick vegetable stir fry. Makes up in about half an hour, and is an excellent dish to use up whatever mix of veggies you have around. Feel free to substitute what you have for my suggestions. It’s very versatile.

The Stir Fry

  • 8 oz rice noodles
  • 1 tsp sesame oil
  • 1 red or green pepper, sliced in strips
  • 1 carrot, grated
  • 1/2 cup broccoli florets
  • 1 big handful of sugar snap peas
  • 1 1/2 cups shredded cabbage
  • 1/4 cup onion, diced
  • 1/2 cup baby corn pieces

The Sauce

  • 1/3 cup water
  • 1/3 cup soy sauce
  • 1/4 cup maple syrup
  • 1/4 cup sesame oil
  • 1 clove garlic, minced
  • 1 1/2 tsp fresh ginger, grated
  • 1 1/2 tsp corn starch
  • 1 tsp toasted sesame seeds (optional)

Heat up sesame oil in a large skillet or wok. Once the oil is nice and hot, toss in all your veggies. Saute until they are just starting to get tender. Should be no more than 5 or 6 minutes.

In a small mixing bowl, stir up all the sauce ingredients. Pour over the veggies and mix through. Keep it heating for about 5 minutes or so until it’s gets thicker.

Meanwhile, heat up a pot of water and cook your rice noodles.

When they are soft, drain and add to your wok. Give it all a good mix to coat the noodles and get everything nicely heated through. Serve up with a sprinkling of sesame seeds.

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