- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2½ cups
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Ready in just 30 minutes, this saucy low-salt veggie stir-fry is a great base recipe to adapt and make your own and an ideal weeknight meal to whip up while you unwind from a long day. Feel free to use whatever veggies are already in your fridge or freezer. A simple soy-ginger sauce coats every bite with bright flavor. You can dial up the heat factor by adding more or less crushed red pepper flakes or leaving out altogether. Serve over brown rice or another whole grain, such as farro, quinoa, or barley. It's also excellent over soba or brown rice noodles.
Tips
Brown rice: The recipe calls for cooked brown rice. If you don't have it, allow an extra 10 minutes of cooking time, and be sure to get that going first.
Gluten-free version: Soy sauce contains gluten, so opt for tamari instead.
For more inspiration, check out these tasty ideas:
- Ginger-Soy Veggie Stir-Fry
- Stir-Fry with Peanut Sauce
- Crispy Tofu and Veggie Stir-Fry
- Szechwan Stir-Fry
By Ellen Boeke,
Ingredients
- ⅓ cup low-sodium vegetable broth
- 2 tablespoons reduced-sodium soy sauce or tamari
- 1½ tablespoons brown rice vinegar
- 1 tablespoon arrowroot powder
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper
- 2 cups thin strips carrots and/ or bell peppers (any color), diagonally halved snow pea pods, and/or sliced bok choy
- 1 cup thin onion wedges
- 3 cups broccoli florets or broccoli rabe pieces
- 2 cups chopped sturdy greens, such as kale, spinach, collards, or chard
- 1 8-oz. package frozen shelled edamame (2 cups)
- 4 cups hot cooked brown rice
- ¼ cup chopped peanuts or cashews (optional)
Instructions
- For sauce, in a small bowl stir together the first seven ingredients (through crushed red pepper) and ½ cup water.
- In a large wok or extra-large skillet cook and stir carrots and onion over high 5 minutes, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli, greens, and edamame; cook and stir 4 to 5 minutes more or until broccoli is just starting to get tender.
- Stir sauce and add to wok. Cook and stir 1 to 2 minutes or until sauce is thickened and coats vegetables. Serve over rice. Top with nuts.
Per serving (2½ cups): 449 calories, 72 g carbohydrates, 19 g protein, 11 g total fat, 2 g saturated fat, 0 g cholesterol, 372 mg sodium, 10 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
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