Garlic Ginger Vegetable Stir-Fry Recipe | Vegetarian Times Skip to main content

Garlic Ginger Vegetable Stir-Fry

30 minutes or less This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals.



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1 cup white rice
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1 Tbs. vegetable or wok oil
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2 tsp. dark sesame oil
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½ head small napa cabbage, shredded
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¼ lb. snow peas, trimmed and cut in half on an angle
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1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
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5 scallions, thinly sliced on an angle
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2 cups bean sprouts, washed and drained
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3 cloves garlic, finely chopped
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2-inch piece fresh ginger, finely chopped or grated
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¼ cup dark soy sauce, preferably tamari
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1 Tbs. Chinese 5-spice powder
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3 oz. apricot preserves (about 3 rounded Tbs.)


  1. Prepare white rice according to package directons.
  2. Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.
  3. Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediatly over hot rice.

Wine Suggestions
This stir-fry would work well with a mildly sweet Gew9Frztraminer to offset the vibrant flavor of garlic and ginger. The Firestone Gew9Frztraminer would be an excellent

Nutrition Information: 

23 g
Total Fat: 
14 g
Saturated Fat: 
1 g
152 g
1080 mg
9 g
35 g