Easy, healthy and full of flavour, this stir-fried vegetable dish with a touch of ginger is an excellent vegan recipe. Not only is it perfect for impressing everyone at the table with a delicious dish, but it is also the best way to combine and cook the vegetables you like most or simply use whatever you have in the fridge. And if you add a few mushrooms, they will undoubtedly round off the stir-fry beautifully.
It is also a fantastic recipe for using up leftovers. Who hasn't found half a pepper, a couple of carrots or a quarter of a broccoli sitting in the fridge, waiting to become the star of lunch or dinner? Cut them however you like and cook them quickly in a very hot frying pan or wok, and you'll have some absolutely delicious stir-fried vegetables.
Adding ginger to the sauce gives it a slightly spicy kick, while the result is fresher, more aromatic and has that characteristic Asian touch that we love so much at home. As you can see, this stir-fried vegetable dish with a touch of ginger is a perfect, tasty and wonderfully colourful dish. Here is the recipe. I hope you enjoy it!
Ingredients
Ingredients for the sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 tablespoon cornflour
- 2 teaspoons freshly grated ginger
- 1 teaspoon sesame oil
Ingredients for the stir-fry
- 2 tablespoons extra virgin olive oil
- 225 g sliced mushrooms
- 225 g mangetout
- 2 carrots, peeled and sliced
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- 1 small broccoli, cut into florets
- 3 garlic cloves, finely chopped
Method
- Place all the sauce ingredients in a bowl and mix well until thoroughly combined. Set aside.
- Heat the oil in the Apex GreenPan ceramic stainless steel wok with honeycomb base over a medium heat.
- Once hot, add the mushrooms, carrots, peppers and broccoli and stir-fry for about 5 minutes, stirring occasionally.
- Add the chopped garlic and mangetout. Stir and cook for a further 1 minute.
- Pour the sauce over the vegetables and cook for another 4–5 minutes, stirring continuously. The vegetables should be tender but still retain a little crunch.
- Serve immediately with a little boiled rice or quinoa.
Suggestions
- If you would like to turn this stir-fry into a complete one-dish meal, you can add tofu, beef, chicken, prawns or cuttlefish, for example. Simply cut your chosen ingredient into pieces and brown it until almost cooked before stir-frying the vegetables. Remove it from the pan, cook the vegetables and then add it back when you pour in the sauce, so it finishes cooking with the rest of the ingredients.
- Use whatever vegetables you have in the fridge or whichever ones you like best. This stir-fry works beautifully and tastes delicious with any combination. Try adding asparagus, courgette, aubergine, green pepper, onion or beans, for example. Whatever you fancy!
