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rainbow garden stir-fry with ginger soy glaze recipe - Rainbow Garden Stir-Fry with Ginger Soy Glaze served in a white bowl overhead view
Chloe

Rainbow Garden Stir-Fry with Ginger Soy Glaze

rainbow garden stir-fry with ginger soy glaze recipe made easy at home. A vibrant, crisp-tender vegetable medley tossed in a light, savory ginger-soy sauce –
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 125
Ingredients Method

Ingredients
  

Main Components
  • 2 cups broccoli florets cut into bite-sized pieces
  • 1 medium red bell pepper sliced into thin strips
  • 1 cup sugar snap peas trimmed
  • 1 large carrot julienned or thinly sliced on the bias
  • 1 cup fresh shiitake mushrooms stems removed, caps sliced
  • 1 tablespoon vegetable oil such as avocado or canola
  • 1 teaspoon toasted sesame oil
Aromatics
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
Sauce
  • 3 tablespoons low-sodium soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup omit for vegan
  • 1 teaspoon cornstarch mixed with 2 tbsp water
Garnish
  • 1 teaspoon toasted sesame seeds
  • 2 scallions thinly sliced on the bias

Method
 

  1. Wash and thoroughly dry all vegetables. Cut broccoli into small florets, slice bell pepper into thin strips, trim snap peas, julienne the carrot, and slice shiitake mushrooms. Mince garlic and grate ginger. Have everything ready by the stove – stir-frying moves fast.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, honey (if using), and cornstarch-water slurry. Set aside.
  3. Heat a large wok or heavy skillet over high heat until a drop of water evaporates instantly. Swirl in vegetable oil and immediately add broccoli, carrots, and mushrooms. Stir-fry for 2 minutes, letting them char slightly, then add bell pepper and snap peas. Cook another 90 seconds, tossing constantly.
  4. Push vegetables to the sides, add the sesame oil, garlic, and ginger to the center. Stir for 20 seconds until fragrant. Give the sauce a final whisk, pour it over the vegetables, and toss everything vigorously for 30 seconds until glossy and thickened.
  5. Transfer to a serving platter or individual bowls, sprinkle with sesame seeds and scallions. Enjoy right away while the vegetables retain their crisp-tender texture.