Ingredients

  • 1/2 cup Water
  • 2 tablespoons cornstarch (may reduce for a thinner sauce)
  • 4 tablespoons Brown sugar
  • 1/2 cup Tamari sauce
  • 1 teaspoon Ginger (minced)
  • 1/2 teaspoon Garlic (minced)
  • 1 teaspoon Sesame oil
  • 1 teaspoon Rice vinegar
  • 1 teaspoon hot chili sauce (Sriracha)
  • 1 Red Bell Pepper (cut into strips)
  • 14 ounces Baby corn
  • 3 Green onions (chopped)
  • 14 ounces Bean sprouts
  • 1 cup Carrots (chopped)
  • 1 cup Broccoli (chopped)
  • 1 Red onion (diced)
  • 14 ounces Water chestnuts
  • 1/3 cup Cilantro (chopped)
  • 2 tablespoons Sesame seed (toasted)

Difficulty : Medium

Serves : 4

If there's one thing I find enjoy and ease in coming up with, it's the variety of stir-fry meals you can create using a combination of great ingredients. Generally simple to prepare, most of the work comes in chopping up fresh vegetables unless, of course, you cheat and buy some frozen or pre-chopped. Most of the flavor comes from the sauce added during cooking. Adding ginger always gives a nice, fresh kick. While meat is often added to traditional stir-fry dishes, it's not necessary when you double up on the veggies.

Cooking Instructions

  • 1
    For Garlic-ginger sauce: Combine first nine ingredients (water, cornstarch, brown sugar, soy sauce, ginger, garlic, sesame oil, rice vinegar, Sriracha) in small bowl and whisk together.
  • 2
    Add garlic-ginger sauce to wok or pan, let warm before adding veggies to pan, stir to coat with sauce and let simmer for 5 minutes, or until broccoli and red pepper is cooked through.
  • 3
    Remove from heat, add bean sprouts, chopped cilantro, and sesame seed. Stir and serve warm.

Share:

Subscribe and stay inspired!

Goodbye to diets. Hello to a new lifestyle.

Related recipes