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
2garlic cloves, minced
2tspginger, minced
2tbsporganic reduced-sodium tamari, or coconut aminos
1tbsporganic miso (mellow white or chickpea)
1tbsporganic rice vinegar
2tspmaple syrup (optional), or Date Paste, link in Chef's notes
2tbspwater
2tsparrowroot powder or organic cornstarch
Vegetables
1cuponions, cut into 1” chunky pieces
8ozsnow peas (fibrous string removed from pod if present)
1cupcarrots, thinly sliced with mandoline or manually
2cupsorganic brown rice, cooked (optional)
2tbsppeanuts, chopped (optional)
2tbspgreen onions, sliced
2tbspcilantro, 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
2garlic cloves, minced
2tspginger, minced
2tbsporganic reduced-sodium tamari, or coconut aminos
1tbsporganic miso (mellow white or chickpea)
1tbsporganic rice vinegar
2tspmaple syrup (optional), or Date Paste, link in Chef's notes
2tbspwater
2tsparrowroot powder or organic cornstarch
Vegetables
1cuponions, cut into 1” chunky pieces
8ozsnow peas (fibrous string removed from pod if present)
1cupcarrots, thinly sliced with mandoline or manually
2cupsorganic brown rice, cooked (optional)
2tbsppeanuts, chopped (optional)
2tbspgreen onions, sliced
2tbspcilantro, 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.
