Garlic Ginger Vegetable Stir-Fry Recipe - Vegetarian Times

Garlic Ginger Vegetable Stir-Fry

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.

  • 2Servings


  • 1 cup white rice
  • 1 Tbs. vegetable or wok oil
  • 2 tsp. dark sesame oil
  • 1/2 head small napa cabbage, shredded
  • 1/4 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
  • 1/4 cup dark soy sauce, preferably tamari
  • 1 Tbs. Chinese 5-spice powder
  • 3 oz. apricot preserves (about 3 rounded Tbs.)


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.

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

  • Calories: 800
  • Carbohydrate Content: 152 g
  • Fat Content: 14 g
  • Fiber Content: 9 g
  • Protein Content: 23 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1080 mg
  • Sugar Content: 35 g