Description
Bold, saucy, and healthy, this quick, oil-free Spicy Ginger Stir Fry recipe is loaded with plant-based goodness and perfect for weekday meals.
Ingredients
Scale
Sauce Ingredients:
- ¼ cup reduced-sodium tamari *
- ¼ cup pure maple syrup
- 2 Tablespoons rice vinegar
- 1 Tablespoon minced garlic
- 1 Tablespoon + 1 teaspoon minced ginger (+/-)
- 1 teaspoon tahini
- 1 teaspoon tomato paste
- ½ teaspoon chili garlic sauce (+/-) *
- 1 Tablespoon cornstarch (or arrowroot powder)
- 2 Tablespoons water
- Pinch to ¼ teaspoon red pepper flakes (optional)
Other Ingredients:
- 1 – [ 16 oz. package ] frozen stir fry vegetables
Optional Toppings:
- Toasted sesame seeds
- Sliced green onions
Optional Ingredients:
- 1 cup chickpeas, cooked (from can – drained & rinsed)
Serving Ideas:
- Steamed rice
- Cooked noodles
Instructions
- Make the sauce by placing all the Sauce Ingredients into a small bowl, whisk well, set aside.
- Place the frozen stir fry veggies into an enamel/ceramic lined skillet or similar nonstick skillet, heat until thawed and cooked to the desired tenderness. Add a splash of water to prevent burning.
- Increase the heat to medium-high, add the sauce, stirring constantly until the sauce thickens and coats all the veggies.Simmer for several minutes, then remove from the stove and serve over your favorite rice or noodles.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Serving: 3