Ginger Veggie Stir Fry
Platings and Pairings - Inspired by Ree Drummond
4 Servings
Ingredients
- 1/2 cup tamari sauce
- 2 tablespoons brandy (optional)
- 1-2 tablespoons brown sugar
- 2 tablespoons cornstarch or arrowroot
- 1-2 tablespoons sriracha depending on how spicy you like it
- 1-2 tablespoon grated ginger
- 2 tablespoons coconut oil or avocado oil
- 1 onion cut into large chunks
- 1 red bell pepper cut into large chunks
- 1 yellow bell pepper cut into large chunks
- 4 cloves garlic minced
- 1 zucchini cut into large wedges
- 1 Chinese eggplant cut into 1/2″ slices
- 1 5 oz. can water chestnuts drained
- 1 head broccoli cut into florets
- Rice for serving – Another option is to serve on a bed of crispy green
- Sesame seeds for garnis
You can swap out any of the vegetables in this veggie stir fry recipe for the ones that you like best. In total, I used about 8 cups worth of vegetables for this recipe.
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- Sweet Peppers
- Zucchini
- Carrots
- Broccoli
- Onions (yellow, white or red)
- Pea pods
- Cabbage
- Asparagus
- Mushrooms
- Spinach
- Kale
Instructions
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Add tamari, brandy (if you are using), brown sugar, cornstarch or arrowroot, sriracha, and ginger to a small mason jar. Seal and shake well to combine. Set aside.
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Heat the oil in a large wok or skillet over high heat. Add the onion and peppers, and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant, and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be fairly firm.
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Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.
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Sprinkle with sesame seeds and serve over rice.
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