Description
This vibrant Spring Veggie Stir-Fry with Ginger is a light and fresh dish featuring crisp seasonal vegetables, sautéed with aromatic ginger and garlic, and tossed in a flavorful, slightly tangy sauce. Served over healthy cauliflower rice, it makes a perfect low-carb, nutritious meal that’s ready in just 25 minutes.
Ingredients
Scale
For the Stir-Fry
- 1 tbsp avocado oil or sesame oil
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 cup snap peas, trimmed
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 green onions, sliced
For the Sauce
- 3 tbsp low-sodium soy sauce (or tamari/coconut aminos)
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp toasted sesame oil
- Optional: ½ tsp cornstarch (for slightly thicker sauce)
For the Cauliflower Rice
- 1 large head cauliflower (or 4 cups pre-riced)
- 1 tsp olive oil
- Pinch of salt
Optional Garnishes
- Sesame seeds
- Fresh cilantro
- Red pepper flakes
- Lime wedges
Instructions
- Prepare the Cauliflower Rice: Pulse cauliflower florets in a food processor until they resemble rice grains. Heat olive oil in a large skillet over medium heat, add the cauliflower rice and a pinch of salt, and cook for 5–7 minutes, stirring occasionally until tender but still firm. Set aside and keep warm.
- Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, and cornstarch if using. Set aside.
- Cook the Stir-Fry: Heat avocado or sesame oil in a large wok or skillet over medium-high heat. Add grated ginger and minced garlic, sauté for about 30 seconds until fragrant. Add broccoli florets and asparagus pieces first, cooking for 2–3 minutes as they take longer to soften. Then add snap peas, sliced red bell pepper, and shredded carrots. Stir-fry all vegetables together for another 3–4 minutes until crisp-tender and vibrant in color.
- Add Sauce: Pour the prepared sauce over the vegetables. Toss everything together and cook for 1–2 minutes until the sauce thickens slightly and coats the vegetables with a glossy sheen.
- Serve: Spoon the warm cauliflower rice into bowls. Top with the stir-fried vegetables. Garnish with sesame seeds, sliced green onions, fresh cilantro, red pepper flakes, or a squeeze of fresh lime, as desired.
Notes
- For a heartier meal, add grilled tofu, shrimp, chicken breast, or top with a fried or soft-boiled egg.
- You can substitute the cauliflower rice with regular rice or quinoa if preferred.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- If you want an oil-free version, sauté the vegetables in a little vegetable broth.
- The optional cornstarch thickens the sauce; omit if you prefer a lighter sauce.
