Name: Recipe for Ginger Vegetable Stir Fry
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 6 (1 cup stir fry, ½ cup brown rice) servings
Cuisine: Entrees
Ingredients: Vegetable broth for sautéing; 1/4-1/2 mushrooms, diced or sliced; 1/4-1/2 medium onion, diced or quartered and sliced; 1/4 celery, sliced or diced; 1 ginger, fresh minced; 2 cloves garlic, minced; (variable option) 1 package (16-oz.) frozen Asian vegetables or 4–5 cup combination of any fresh veggies: green or purple cabbage, broccoli, snow peas, asparagus, zucchini or any summer squash, carrots, greens such as bok choy, etc.; 1 light vegetable broth; 1 1/2 sweetener of choice; 1 1/2 lemon juice; 1 Chicken-Style Seasoning; 2 low-sodium soy sauce; 1 cornstarch; Sprinkling of coriander and cumin; 4 cooked brown basmati rice; 1/2 cashew pieces or slivered almonds for topping; Green onions (optional)

Lettuce bowl filled with veggie stir-fry sitting on brown rice

Entrees Garlicky and Veggie-Packed

Stir-fries are great for using up whatever vegetables are hanging around in the fridge, or as a quick “no-chop” option, you can use a bag of frozen Asian vegetables. If you keep cooked brown rice in the freezer, this is a good and fast go-to meal. Just mix the sauce, thaw the rice in the microwave, and sauté the veggies. Whatever you do, don’t forget the light sprinkling of coriander and cumin to enhance the flavor!

Ginger Vegetable Stir Fry

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 6 (1 cup stir fry, ½ cup brown rice) servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Recipe Ingredients

Vegetable broth for sautéing
1/4-1/2 cups mushrooms, diced or sliced
1/4-1/2 medium onion, diced or quartered and sliced
1/4 cup celery, sliced or diced
1 tablespoon ginger, fresh minced
2 cloves garlic, minced
(variable option) 1 package (16-oz.) frozen Asian vegetables or 4–5 cup combination of any fresh veggies: green or purple cabbage, broccoli, snow peas, asparagus, zucchini or any summer squash, carrots, greens such as bok choy, etc.
1 cup light vegetable broth
1 1/2 teaspoons sweetener of choice
1 1/2 teaspoons lemon juice
1 tablespoon Chicken-Style Seasoning
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
Sprinkling of coriander and cumin
4 cups cooked brown basmati rice
1/2 cup cashew pieces or slivered almonds for topping
Green onions (optional)

Combine the basic flavor ingredients in a medium-sized frying pan, preferably nonstick, on medium heat.
While pan heats up, combine sauce ingredients, being sure to dissolve cornstarch.
Add frozen Asian vegetables or any 4- or 5-cup combination of fresh veggies of your choice. (You may also use frozen veggies and add a few additional fresh ones. This recipe is very flexible; you will just want enough sauce for all the veggies.)
Sprinkle everything lightly with coriander and cumin.
Stir-fry just until vegetables are crisp tender. Give the sauce another stir for the sake of the cornstarch and pour over the vegetables. Cook and stir until thickened; it won’t be stiff, just slightly saucy.
Serve over warm brown rice and top with roasted cashews and optional green onions.

NOTE: All of these ingredients freeze very well; just chop and seal them in individual freezer bags for quick access when cooking another meal. Mushrooms do not keep well in the fridge, but this solves the problem of wasting the rest of the box.