Can I use frozen vegetables for this autumn vegetable stir fry with ginger and garlic?

While fresh vegetables provide the best texture and crunch, you can use frozen ones in a pinch. Be sure to thaw and pat them dry first to avoid excess moisture, which can make the stir fry soggy.

What is the best way to grate ginger for a stir fry?

Using a microplane or a fine grater is the best way to get a smooth texture. Pro tip: freeze your ginger root first; it makes it much easier to grate without it getting stringy.

Is this autumn vegetable stir fry with ginger and garlic gluten-free?

Yes, as long as you use tamari or a certified gluten-free soy sauce, this recipe is entirely gluten-free.

How long can I store the leftovers?

The leftovers will stay fresh in an airtight container in the refrigerator for up to 4 days. It is a great option for healthy weekday lunches.

autumn vegetable stir fry with ginger and garlic: 1 Easy Healthy Meal

Description

A vibrant and healthy autumn vegetable stir fry with ginger and garlic, featuring seasonal favorites like Brussels sprouts, carrots, and kale in a savory ginger-soy sauce.

Ingredients

Scale

2 tablespoons avocado oil or peanut oil
3 tablespoons fresh ginger, grated
4 cloves garlic, minced
1 cup butternut squash, diced small
2 cups Brussels sprouts, halved
2 large carrots, julienned
1 red bell pepper, sliced
3 cups kale, de-stemmed and chopped
3 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)

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Instructions

Step 1: Prepare all vegetables and aromatics. Ensure the squash is cut into small cubes to ensure it cooks through at the same rate as the other vegetables in your autumn vegetable stir fry with ginger and garlic.
Step 2: In a small bowl, whisk together the soy sauce, maple syrup, and toasted sesame oil to create the stir fry sauce.
Step 3: Heat the avocado oil in a large wok or skillet over high heat. Once shimmering, add the grated ginger and minced garlic.
Step 4: Stir-fry the aromatics for 30 seconds until fragrant, being careful not to let the garlic brown too much.
Step 5: Add the butternut squash, Brussels sprouts, and carrots to the pan. Toss frequently for 5-7 minutes until they begin to soften and develop golden edges.
Step 6: Incorporate the bell pepper and kale. Continue to stir-fry for another 3-4 minutes until the kale has wilted and the peppers are tender-crisp.
Step 7: Pour the prepared sauce over the autumn vegetable stir fry with ginger and garlic and toss well to coat every piece of produce uniformly.
Step 8: Remove from heat and serve immediately over rice or grains, garnished with sesame seeds and green onions.

Notes

For best results, use a high-heat oil. If the squash is taking too long to cook, you can add a tablespoon of water and cover the pan for 1 minute to steam it slightly.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Vegetarian & Vegan
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 245
Sugar: 9g
Sodium: 480mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg