Quick Ginger Stir Fry (Vegetarian)

ginger stir fry

I felt like eating something healthy and light so fresh ginger veggie stir fry it is! Stir fry is something I cook almost weekly and can be quickly changed up by using different veggies, meat and herbs. Today was a vegetarian style with ginger and cilantro.  I tossed in 2 cups of spinach along with the ingredients shown in the photo below.  This is a very basic recipe using the veggies I had in my fridge at the time.  You can pretty much substitute of the veggies.  Some prefer using oyster sauce opposed to soy sauce since adds a dynamic flavor and thicker sauce.  Go ahead and sub for soy if you like.  To keep it vegetarian I opted for soy sauce.  If you want it thicker, mix about 1/4 tsp of cornstarch with a few tbs of cool water, and add to the mix as a thickener.

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Quick Ginger Stir Fry

1 tbs oil of choice

2-3 cloves of garlic chopped or 1 tbs roasted garlic

1/2 cup onion chopped

2 tbs soy sauce (add to taste, may need more or less depending on preference)

1 tsp maggi (optional)

3 slices of ginger (1/4 inch thick and 1 inch wide)

1 jalapeno chopped (less or none at all if you like it mild)

1 cup sliced mushrooms

1 cup sliced bell peppers

1/4 cup cherry tomatoes sliced in half

1 stalk of green onion (for garnish)

cilantro (for garnish)

Add oil to heated wok.  Toss in the garlic, onions, ginger and jalapeno then saute until the onions are translucent on medium heat. (If you are using roasted garlic, add with the veggies)   Turn the heat on high, add the veggies and soy sauce (maggi if you are using) and cook for about 2-3 minutes or until veggies are tender to you liking. Garnish with green onions and cilantro.  Best served with steamed rice 🙂