Vegetable stir-fry with ginger-lime sauce

Vegetable stir-fry with ginger-lime sauce

Based on 10 ratings
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Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
onions
carrots
200 g mushrooms
100 g snow peas
½ broccoli
½ cauliflower
red bell pepper
½ Chinese cabbage
green onions
6 tbsp soy sauce
limes
15 g ginger
2 tbsp sesame oil
2 tbsp rapeseed oil
100 g bamboo shoots
salt
pepper
cilantro for garnish
rice for serving
Metric
Imperial

Utensils

  • wooden spoon
  • citrus press (optional)
  • cutting board
  • knife
  • pan with ceramic coating
  • small bowl

Enjoy with

Sauvignon Blanc
A dry white wine with herbal notes complements the fresh vegetables and pairs nicely with the subtle spiciness of this stir-fry.

Nutrition per serving

Cal
260
Protein
6g
Fat
18g
Carb
11g

Step 1/4

Peel and roughly chop onions. Halve and slice carrots. Clean mushrooms and remove stems from the caps. Halve mushrooms, then quarter. Trim ends from snow peas and halve. Cut florets from broccoli and cauliflower. Remove stem and seeds from bell pepper and dice into bite-sized pieces. Roughly chop Chinese cabbage and slice green onions into rings.
  • 2 onions
  • 2 carrots
  • 200 mushrooms
  • 100 snow peas
  • ½ broccoli
  • ½ cauliflower
  • 1 red bell pepper
  • ½ Chinese cabbage
  • 2 green onions
  • cutting board
  • knife

Peel and roughly chop onions. Halve and slice carrots. Clean mushrooms and remove stems from the caps. Halve mushrooms, then quarter. Trim ends from snow peas and halve. Cut florets from broccoli and cauliflower. Remove stem and seeds from bell pepper and dice into bite-sized pieces. Roughly chop Chinese cabbage and slice green onions into rings.

Step 2/4

Add soy sauce to a small bowl. Slice lime and squeeze juice into the bowl. Mince ginger and add to the bowl, together with sesame oil. Stir to combine and set aside.
  • 6 tbsp soy sauce
  • 2 limes
  • 15 ginger
  • 2 tbsp sesame oil
  • citrus press (optional)
  • small bowl

Add soy sauce to a small bowl. Slice lime and squeeze juice into the bowl. Mince ginger and add to the bowl, together with sesame oil. Stir to combine and set aside.

Step 3/4

Slowly heat rapeseed oil in a pan with ceramic coating set over medium heat. Add onions, carrots, bell pepper, cauliflower, broccoli, and mushrooms. Sauté for approx. 4 – 5 min, stirring occasionally.
  • 2 tbsp rapeseed oil
  • wooden spoon
  • pan with ceramic coating

Slowly heat rapeseed oil in a pan with ceramic coating set over medium heat. Add onions, carrots, bell pepper, cauliflower, broccoli, and mushrooms. Sauté for approx. 4 – 5 min, stirring occasionally.

Step 4/4

Add bamboo shoots and Chinese cabbage to the pan. Add ginger-lime sauce, stir to combine, and sauté for another 7 – 10 min. Add snow peas and season to taste with salt and pepper. Finally, stir in sliced green onion. Remove from heat. Garnish with cilantro and enjoy with rice!
  • 100 bamboo shoots
  • salt
  • pepper
  • cilantro for garnish
  • rice for serving

Add bamboo shoots and Chinese cabbage to the pan. Add ginger-lime sauce, stir to combine, and sauté for another 7 – 10 min. Add snow peas and season to taste with salt and pepper. Finally, stir in sliced green onion. Remove from heat. Garnish with cilantro and enjoy with rice!