Vegetable and Soy Sauté with Ginger Recipe

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An easy and flexible recipe for preparing sautéed vegetables with a sauce made with ginger, roasted sesame oil and soy sauce. Go to the Vegetable Stir Fry Recipe with Soy and Ginger or read on for our tips for preparing it.

Vegetable and Soy Sauté with Ginger Recipe

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I love this simple vegetarian stir-fry. You can use any seasonal product available to you.

Ready-to-cook vegetables

The backbone of the recipe is a soy and ginger sauce. To do this, we cook a healthy amount of garlic. ginger and chili peppers. Go the vegetables and then add the soy sauce, toasted sesame oil and a little sugar to balance things out.

Cooking vegetables

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I love adding a couple of handfuls of noodles or spaghetti, but you can also serve them over rice. Oh, and if you wanted to add a little protein, tossing in some cubed tofu or shrimp would be wonderful.

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Updated recipe, originally published in July 2010. Since I published this in 2010, we have tweaked the recipe to make it clearer. – Adam and Joanne

Vegetable and Soy Sauté with Ginger Recipe

  • PREP 10mins
  • COOK 15 minutes
  • TOTAL 25 minutes

You can use any seasonal product available to you. Adding a protein with tofu or shrimp cubes is also a very good idea.

Makes 4 servings

Will need

3 tablespoons neutral-flavored oil, such as canola or grape seed

2 pounds of seasonal produce like summer squash, Japanese aubergines, carrots, and bell peppers

5 garlic cloves, minced

1 1/2 inch ginger, peeled and minced

2 to 3 red chilies, thinly sliced

1/4 cup low sodium soy sauce

2 tablespoons of sugar

2 teaspoons toasted sesame oil

2 cups chopped spinach, kale, or bok choy

4 cups cooked noodles or spaghetti, al dente (firm, but not hard)

Handful of fresh Thai basil and / or mint

2 tablespoons roasted sesame seeds

Addresses

    Rinse the vegetables, and then cut them into thin matches about 3 inches long.

    Heat a wok or wide skillet over high heat. Add the oil and tilt the pan to distribute. Carefully place the vegetable matches in a layer in the wok or pan. Let the vegetables brown undisturbed for a minute, then add the garlic, ginger, and chilies. Sauté with the vegetables for a few minutes until the vegetables are almost cooked.

    Meanwhile, in a small bowl, stir the soy sauce, toasted sesame oil, and sugar. When the vegetables are almost tender, add them to the pan.

    Add the cooked vegetables and noodles, and then sauté a minute or two until the vegetables wilt and the vegetables are tender and crisp. Finish by ripping basil and mint and then sprinkle toasted sesame seeds on top.

Adam and Joanne's advice

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

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