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Orange and Ginger Mixed-Veggie Stir-Fry – vegetarian recipe
Stav Kogan

Orange and Ginger Mixed-Veggie Stir-Fry

Craving a meal that's bursting with flavor, incredibly quick, and good for you? This Orange and Ginger Mixed-Veggie Stir-Fry is your new weeknight hero. It combines the satisfying crunch of fresh vegetables with a bright, zesty sauce that's perfectly balanced between sweet and sa
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 156
Ingredients Method Nutrition

Ingredients
  

  • Zesty Stir-Fry Sauce
  • 3 tbsp (45 ml) orange juice
  • 1 tbsp (15 ml) apple cider vinegar
  • 2 tbsp (30 ml) soy sauce or tamari
  • 2 tbsp (30 ml) water
  • 1 tbsp (15 ml) maple syrup
  • 1 tsp (3 g / 0.11 oz) powdered ginger
  • 2 cloves garlic, minced
  • Vibrant Veggies
  • 2 tbsp (30 ml) neutral oil, like avocado or canola
  • 1 bunch broccoli, chopped into bite-sized florets
  • 1 medium carrot, thinly sliced
  • 1/2 cup (50 g / 1.76 oz) sliced mushrooms
  • 1 cup (90 g / 3.17 oz) chopped cabbage
  • 1/2 cup (75 g / 2.65 oz) snap peas, chopped or left whole
  • for the Perfect Stir-Fry
  • Have all your vegetables chopped and your sauce mixed before you start cooking. The stir-fry process is very fast, so preparation is key.
  • For a heartier meal, add a block of pressed and cubed extra-firm tofu or a can of drained chickpeas along with the broccoli and carrots.
  • Ensure your pan is properly hot before adding the vegetables. This gives them a delicious sear and prevents them from becoming soggy.
  • Feel free to swap the vegetables based on what you have on hand. Bell peppers, bok choy, or zucchini would all be excellent additions.

Method
 

  1. Method
  2. In a small bowl, whisk together all the sauce : orange juice, apple cider vinegar, soy sauce, water, maple syrup, powdered ginger, and minced garlic.
  3. Set aside.
  4. Heat the oil in a large skillet or wok over medium-high heat until it shimmers.
  5. Add the broccoli and carrots to the hot pan.
  6. Stir-fry for 3-4 minutes until they begin to become tender-crisp.
  7. Add the mushrooms, cabbage, and snap peas to the pan.
  8. Continue to stir-fry for another 2-3 minutes until all vegetables are vibrant and tender-crisp.
  9. Pour the prepared sauce over the vegetables.
  10. Stir everything to coat well and let it bubble for 1-2 minutes, allowing the sauce to thicken slightly.
  11. Remove from heat and serve immediately over rice or noodles.

Nutrition

Calories: 156kcalCarbohydrates: 20gProtein: 6gFat: 7g

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