Garlic Ginger Vegetable Stir-Fry
30 minutes or fewer
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.
- 1 cup white rice
- 1 Tbs. vegetable or wok oil
- 2 tsp. dark sesame oil
- ½ head small napa cabbage, shredded
- ¼ lb. snow peas, trimmed and cut in half on an angle
- 1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
- 5 scallions, thinly sliced on an angle
- 2 cups bean sprouts, washed and drained
- 3 cloves garlic, finely chopped
- 2-inch piece fresh ginger, finely chopped or grated
- ¼ cup dark soy sauce, preferably tamari
- 1 Tbs. Chinese 5-spice powder
- Juice of 1 large navel orange
- 3 oz. apricot preserves (about 3 rounded Tbs.)
- Coarse salt to taste
- Prepare white rice according to package directons.
- 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.
- 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.
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