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A vibrant mix of crisp-tender vegetables tossed in a savory and slightly sweet garlic ginger sauce. This quick and healthy weeknight dinner is better than takeout and ready in under 30 minutes!
For 4 servings
Prepare the Sauce and Vegetables
Sauté the Aromatics
Cook the Harder Vegetables
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A vibrant mix of crisp-tender vegetables tossed in a savory and slightly sweet garlic ginger sauce. This quick and healthy weeknight dinner is better than takeout and ready in under 30 minutes!
This chinese_american recipe takes 25 minutes to prepare and yields 4 servings. At 176 calories per serving with 7.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add the Softer Vegetables
Add the Sauce
Garnish and Serve
Add firm tofu, chicken breast strips, or shrimp. Cook the protein first, remove it from the pan, and add it back in during the final minute with the sauce.
Feel free to substitute with other vegetables like bok choy, mushrooms, baby corn, water chestnuts, or zucchini. Adjust cooking times based on the vegetable's hardness.
Add 1/2 teaspoon of red pepper flakes or a tablespoon of chili garlic sauce along with the aromatics for a bit of heat.
Garnish the finished dish with a tablespoon of toasted sesame seeds or a handful of roasted cashews for extra texture.
The diverse array of vegetables like broccoli, carrots, and bell peppers provides a powerful dose of Vitamin C for immunity, Vitamin A for vision, and Vitamin K for bone health.
Loaded with fibrous vegetables, this stir-fry supports digestive health, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can aid in weight management.
This recipe is low in saturated fat and cholesterol. The high fiber content and healthy fats from the oils contribute to maintaining healthy cholesterol levels and supporting overall cardiovascular health.
As a low-calorie, high-volume meal, this stir-fry is an excellent choice for anyone looking to manage their weight. It's filling and nutrient-dense without being heavy in calories.
Each serving of this vegetable stir-fry contains approximately 145-160 calories, not including any rice or noodles it's served with. It's a light and healthy main dish.
Yes, it is very healthy. It's packed with a wide variety of vegetables, providing essential vitamins, minerals, and dietary fiber. The stir-frying method uses minimal oil and cooks the vegetables quickly, helping to retain their nutrients.
Absolutely. To make it gluten-free, simply replace the soy sauce with tamari or coconut aminos. Also, ensure your Shaoxing wine is gluten-free or omit it.
Soggy vegetables are usually caused by three things: not having the pan hot enough, overcrowding the pan, or overcooking. Use high heat, cook in batches if needed, and stir-fry just until the vegetables are crisp-tender.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat in a skillet over medium-high heat for a few minutes until warmed through. You can also microwave it, but the vegetables may lose some of their crispness.
This dish is versatile and pairs well with steamed jasmine or brown rice, quinoa, or noodles like lo mein or udon.