Vegetable Stir-Fry Recipe With Fresh Ginger Is Nutritious & Delicious (9 Ingredients, 20 Minutes) by Elisa Schmitz

Vegetable stir-fry recipes are so easy and delicious, but they get even better when you add fresh ginger. Ginger root has a bite to it that adds zest to most any meal, but especially fresh vegetable recipes. Aside from its sweet and spicy kick, ginger offers many health benefits as well. That's why this vegetable stir-fry recipe with fresh ginger is as nutritious as it is delicious!

Although you may think of ginger as an immune system booster and go-to remedy for an upset stomach (which it is – check out my recipe for fresh ginger tea), it also may work as an anti-inflammatory and pain reducer, among the other health benefits of ginger. But this recipe is really all about the zesty taste that ginger adds to this savory vegetable dish. Ginger originated in Asia, which may be why it features so prominently in Asian recipes like this one. Asian stir-fry recipes are so easy and quick to make, and I love that you can use whatever vegetables you have on hand. I also appreciate that this recipe is made in only one pan.

There are plenty of vegetables in this Asian stir-fry recipe, including broccoli (check out the health benefits of broccoli) bell peppers (check out the health benefits of bell peppers) and onions (check out the health benefits of onions). To make this scrumptious veggie stir-fry, here are the ingredients you'll need to gather: extra virgin olive oil, fresh ginger, minced garlic, cornstarch, broccoli, bell peppers (I used red and yellow), onions, water and soy sauce (or gluten-free tamari). You mix up the sauce then toss the vegetables in it. Stir-fry until crisp-tender. So simple, and ready in only about 20 minutes.

Serve this savory vegetarian stir-fry recipe for lunch or for dinner any night of the week over rice or noodles, or as a side dish with just about any meal. It's a great meal-prep recipe, so prepare to enjoy the leftovers!

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

• 5 tablespoons extra virgin olive oil (divided)
• 4 teaspoons fresh ginger root, diced (divided)
• 3 teaspoons minced garlic
• 1 1/2 tablespoons cornstarch
• 4 cups fresh broccoli, chopped
• 2 1/2 cups bell peppers, diced (I used red and yellow)
• 1 1/2 cups onions, diced
• 3 tablespoons water
• 4 tablespoons soy sauce (or gluten-free soy sauce or tamari)
• salt and pepper, to taste (optional, but I used about 1/2 teaspoon of each)

Here's how to make it:

1. In a large mixing bowl, add 3 tablespoons of the olive oil, 2 teaspoons of the ginger, the garlic and the cornstarch. Stir to blend until cornstarch is dissolved.
   
2. Add the vegetables and season with salt and pepper, to taste, if desired. Toss to coat in the mixture.
   
3. In a wok or large skillet with sides over medium-high heat, add the remaining olive oil. Add the vegetables and cook for 2 to 3 minutes, stirring constantly. (I used red and yellow bell peppers, but you can use your favorites.)
   
4. Add the water, soy sauce and remaining 2 teaspoons of ginger. Cook, stirring, until vegetables are crisp-tender and sauce is thickened, about 4 minutes. (To make this recipe gluten-free, use gluten-free soy sauce or tamari.)
   
5. Serve over rice or noodles or on its own. Store leftovers in an airtight container in the refrigerator or freezer.
   

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