How to Make Ginger Veggie Stir Fry | Vegetarian Recipes | Allrecipes.com

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are less expensive and provide protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are a soy-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is less expensive and has a longer shelf life.

In a large bowl, add 1 tbsp of cornstarch, 1 and 1/2 crushed garlic cloves, 1 teaspoon of chopped fresh ginger, and 2 tbsp of vegetable oil.

Stir until the cornstarch is well incorporated.

Add one small head of broccoli that you've cut into florets, 1/2 cup of snow peas, 3/4 cup of julienned carrots, and 1/2 cup of halved green beans.

Toss the vegetables to coat them in the ginger garlic sauce.

Heat 2 tbsp of vegetable oil in a large skillet or wok over medium heat until it shimmers slightly but doesn't smoke.

Add the vegetables and cook for 2 minutes, stirring constantly to prevent burning.

Stir in 2 and 1/2 tbsp of water and 2 tbsp of soy sauce.

Add 1/4 cup of chopped onion, 1/2 tbsp of salt (or to taste), and another teaspoon of chopped fresh ginger.

Continue to stir-fry until the vegetables are tender but still crisp, about 2 minutes more.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens