Recipe: Ginger-Vegetable Stir-Fry
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Published on March 31, 2020

close up person mixing stir fry in frying pan

Recipe: Ginger Vegetable Stir-Fry

These are times when trying new recipes — even ones with lots of ingredients — makes sense. This one is worth the work (it's not too hard) and pays off with plenty of flavor as well as good-for-you ginger in the mixture.

Recipe: Ginger Vegetable Stir-Fry


  • 1¾ cups low-sodium vegetable stock (chicken is OK), divided
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon tamari (or soy sauce)
  • 2 teaspoons ground ginger
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cups cauliflower florets, small cut
  • 2 cups broccoli florets, small cut
  • 2 cups thin asparagus, trimmed and cut diagonally into 2-inch pieces
  • 1 red bell pepper, cut into thin strips
  • 1 cup green onions, cut diagonally into ½-inch pieces
  • 4 ounces snow peas, trimmed (optional)
  • Sesame seeds, toasted (optional)


  1. Mix 1½ cups of the stock, tamari, cornstarch, rice vinegar and ginger in medium bowl until smooth. Set aside.
  2. Heat oil in large deep skillet or wok on medium-high heat. Add garlic, broccoli and cauliflower; stir fry 1 minute. Add remaining ¼-cup of stock.
  3. Cover and cook 5 to 7 minutes or until vegetables are tender-crisp, stirring occasionally. Add asparagus, bell pepper, snow peas and green onions; stir fry 3 to 4 minutes or until tender-crisp.
  4. Stir stock mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with toasted sesame seed, if desired.
  5. Serve over cooked brown rice.

Source: Amanda Viau, ACE, CEC, Avera McKennan Hospital & University Health Center Food Service Director.

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