Ginger Stir Fry Snow Peas and Carrots

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< 1 min read
Summary

This fiber-packed and nutrient-rich stir fry comes together in minutes. It’s flavorful and satisfying yet light and refreshing. Enjoy it as a side or layer it on organic brown rice or your favorite grain along with a plant-based protein, like our Lemon-Herb Tofu to make it a meal.

Yields2 ServingsPrep Time15 minsCook Time8 minsTotal Time23 mins

Ingredients

Ginger sauce
 2 garlic cloves, minced
 2 tsp ginger, minced
 2 tbsp organic reduced-sodium tamari, or coconut aminos
 1 tbsp organic miso (mellow white or chickpea)
 1 tbsp organic rice vinegar
 2 tsp maple syrup (optional), or Date Paste, link in Chef's notes
 2 tbsp water
 2 tsp arrowroot powder or organic cornstarch
Vegetables
 1 cup onions, cut into 1” chunky pieces
 8 oz snow peas (fibrous string removed from pod if present)
 1 cup carrots, thinly sliced with mandoline or manually
 2 cups organic brown rice, cooked (optional)
 2 tbsp peanuts, chopped (optional)
 2 tbsp green onions, sliced
 2 tbsp cilantro, chopped (optional)

Directions

1

Make the ginger sauce: Add all of the ingredients to a medium bowl and whisk until the miso and arrowroot are completely dissolved. Set aside.

2

Cook the veggies: Heat a large stovetop pan over medium-high heat. Add the onions, carrots and snow peas. Cook until the onions are translucent and carrots are tender, about 5-7 minutes, stirring frequently. Add 1-2 tablespoons of water or vegetable broth as needed to deglaze the pan.

3

Turn the heat down to low-medium and stir in the ginger sauce. Cook for 30-60 seconds or until it thickens.

4

Divide the rice, if using between two plates. Divide the stir fry between each bed of rice.

5

Top with garnishes: peanuts and cilantro, if using, and green onion.

Chef's Notes

Substitutions
Substitute other veggies in place of the carrots like red bell peppers, broccoli or green beans.
For the onions, use yellow or white.

For crispier snow peas
Add the snow peas in with the onions and carrots when they’re halfway through cooking, about 2-3 minutes in.

Sugar-free
Use date paste in place of maple syrup.

Prep Ahead
Cut the veggies ahead of time and store in an airtight container in the refrigerator for up to 2 days before making the recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

Ginger sauce
 2 garlic cloves, minced
 2 tsp ginger, minced
 2 tbsp organic reduced-sodium tamari, or coconut aminos
 1 tbsp organic miso (mellow white or chickpea)
 1 tbsp organic rice vinegar
 2 tsp maple syrup (optional), or Date Paste, link in Chef's notes
 2 tbsp water
 2 tsp arrowroot powder or organic cornstarch
Vegetables
 1 cup onions, cut into 1” chunky pieces
 8 oz snow peas (fibrous string removed from pod if present)
 1 cup carrots, thinly sliced with mandoline or manually
 2 cups organic brown rice, cooked (optional)
 2 tbsp peanuts, chopped (optional)
 2 tbsp green onions, sliced
 2 tbsp cilantro, chopped (optional)

Directions

1

Make the ginger sauce: Add all of the ingredients to a medium bowl and whisk until the miso and arrowroot are completely dissolved. Set aside.

2

Cook the veggies: Heat a large stovetop pan over medium-high heat. Add the onions, carrots and snow peas. Cook until the onions are translucent and carrots are tender, about 5-7 minutes, stirring frequently. Add 1-2 tablespoons of water or vegetable broth as needed to deglaze the pan.

3

Turn the heat down to low-medium and stir in the ginger sauce. Cook for 30-60 seconds or until it thickens.

4

Divide the rice, if using between two plates. Divide the stir fry between each bed of rice.

5

Top with garnishes: peanuts and cilantro, if using, and green onion.

Ginger Stir Fry Snow Peas and Carrots