lunch
Healthy Veggie Stir Fry
Jam-packed with plenty of veggies, our gingery stir-fry makes a great lunch that fills you up without slowing you down. Serve with a side of steamed brown or jasmine rice.
Servings:
6
Total Time:
40m
Prep Time:
25m
Cooking Time:
15m
Ingredients
For the sauce
- 1 tablespoon cornstarch
- 2 teaspoons grated fresh ginger root
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
For the stir fry
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 1/2 cup carrots, sliced
- 1 small head of broccoli, cut into florets
- 2 cloves garlic, crushed or minced
- 1/2 cup sugar snap peas
Preparation Instructions
- Mix the sauce—In a small bowl, stir together cornstarch, ginger, soy sauce, and 2 tablespoons olive oil. Set aside.
- Stir fry the veggies—Heat 2 tablespoons olive oil in large ceramic non-stick skillet over medium-high heat. Sauté the mushrooms, carrots, and broccoli for about 5 minutes. Add in the garlic and sugar snap peas and continue cooking for about a minute, then pour in sauce. Continue cooking, stirring frequently until vegetables are tender but still crisp, about 5 minutes. Serve piping hot.
Tips
Missing the Meat?
You can easily add chicken or steak to this stir fry. Before cooking veggies, heat a little olive oil in the ceramic non-stick skillet and brown the meat till it’s almost done. Remove from pan and set aside. Add meat back to the ceramic non-stick skillet after you stir in the sauce, and proceed with the rest of the recipe.
Make it Easier
Our GreenPan Ceramic Nonstick Frypans offer easy release for this stir fry. Plus, the extra nonstick coating makes cleanup incredibly quick and simple.
