Ginger Stir Fry

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Oh hey Thursday, what’s up? How are all those wonderful plans to totally have enough time to cook dinner going? Yeah me too. It seems to be about this time of week that everything starts to unravel: healthy eating plans, leaving work on time plans and getting enough sleep plans.

Fortunately we have a secret weapon: 15-minute ginger stir fry. Okay, it’s 55-minute ginger stir fry if you live with a photographer and have a food blog, but we’re assuming that most of you don’t spend 20 minutes taking photos while your food gets cold. If you do, I feel your pain. This is worth it (and you can totally sneak some food while your photographer isn’t looking).

Make vegetarian ginger stir fry in 15 minutes...okay, 55 minutes if you live with a photographer and have a food blog. It's worth it.

Pro tip: if you make stir-fry for Meatless Monday and chop extra veggies, you basically have insta-dinner on another night when you don’t have time to actually prep everything and just want to throw it all in the pan. You’re welcome.

If you’re not quite feeling adventurous enough for tofu you can use chicken instead. We eat tofu pretty regularly and it feels normal (hey, we are normal, dammit!) to just throw together a vegetarian stir fry. If you’re unsure about this whole vegetarian thing, try using both chicken and tofu together so you still get the meat taste but get to try something new as well.

Related: Simple Vegetarian Fried Rice

Simple Tips for a Great Stir Fry:

Prep everything before you start cooking: once the pan heats up, it really doesn’t take long for everything to cook. You’ll feel a lot less frantic if you have everything ready to go.

Make vegetarian ginger stir fry in 15 minutes...okay, 55 minutes if you live with a photographer and have a food blog. It's worth it.Cut everything about the same size: larger pieces will take longer to cook while smaller pieces will burn, so try to stay reasonably consistent when preparing veggies.

Make vegetarian ginger stir fry in 15 minutes...okay, 55 minutes if you live with a photographer and have a food blog. It's worth it.Use medium-high heat (and the right oil): higher heat will cook the vegetables and tofu quickly, searing the outside and keeping the colours bright. Make sure you use an oil that won’t smoke at high temperatures – coconut oil is a great choice. And keep stirring things around so they don’t burn!

Make vegetarian ginger stir fry in 15 minutes...okay, 55 minutes if you live with a photographer and have a food blog. It's worth it.Add vegetables in the right order: tougher vegetables like carrots, beets and sweet potatoes will take longer to cook, so add them first. Softer vegetables like peppers should be added shortly after, and leafy greens like kale and bok choy should go in near the end.

Related: Clean Fridge Roasted Veggies

Make vegetarian ginger stir fry in 15 minutes...okay, 55 minutes if you live with a photographer and have a food blog. It's worth it.Add sauce last: the high heat that sears vegetables will also burn up the sauce really quickly, unless you use a lot of oil. Remove the pan from the heat and add the sauce right before you serve.

Make vegetarian ginger stir fry in 15 minutes...okay, 55 minutes if you live with a photographer and have a food blog. It's worth it.

Ginger Stir Fry
 
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Tip: if you chop extra veggies, you just throw them in a pan on another night and have insta-dinner. You're welcome.
Serves: 2
Ingredients
  • 1 package medium firm or firm tofu
  • 2 carrots
  • ½ zucchini
  • ½ sweet potato
  • 1 pepper (or half each of two colours)
  • 3-4 heads baby bok choy
  • 6-8 leaves kale
  • ½ inch fresh ginger
  • 1-2 Tablespoons oil
  • 1 Tablespoon soy sauce (or to taste)
  • ⅓ package rice noodles (medium)
Instructions
  1. Fill a medium pot half full with water, cover and let it boil while you prepare everything else.
  2. Drain and cut the tofu into cubes. Chop the carrots, zucchini and sweet potato into about ½ inch pieces. Core and slice the pepper, and roughly chop the bok choy and kale (remove the tough stems from the kale). Grate or finely chop the ginger. Set everything aside.
  3. Heat a large non-stick frying pan or wok to medium high heat. When the pan is hot, add 1 tablespoon of oil (make sure it can withstand high heat) along with the tofu, carrots and sweet potatoes. Stir every minute or so until they start to brown (about 3-4 minutes).
  4. Once the water boils, add the rice noodles and cook for 2-3 minutes (or follow the directions on the package). Don't let the rice noodles sit in the water once they're cooked or they will get too soggy and break.
  5. Add the zucchini and ginger to the frying pan, and keep stirring every minute or so. Wait a few minutes, then add the bok choy and kale. If anything starts sticking, add a little more oil.
  6. When the kale and bok choy look wilted but still bright, remove the pan from the heat and add the soy sauce and rice noodles.
  7. Mix together well then use a spaghetti spoon to serve onto plates. Top with sesame seeds.

 

 

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Ginger Stir Fry
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Kim is a triathlete training to qualify for the Ironman World Championships, and spends most of her free time baking, eating Hector’s food or training in the most challenging conditions she can find – usually up hills or on the hottest days of the year. But she insists that Hector’s the crazy one!

Comments

  1. ceecee

    Lol. I hear u on eating cold food! Looks beautiful.

    Reply
  2. Simply called food

    I love stir-fries! They are quick and easy to make and everybody loves them. You can put whatever you have in the fridge! These pictures are also very nice!

    Reply
  3. La Cuisine d'Helene

    I make stir-fry a lot, my family enjoys this dish. It’s so healthy and delicious.

    Reply
  4. suki

    perfect!!!! :) I love it! Looks so good and healthy!

    Reply
  5. Aida@TheCraftingFoodie

    I love stir fry, and this looks amazing! I love your tips for stir frying. And hey, the beautiful photos were wroth the 55 minutes ;)

    Reply
  6. Kath

    Love all the colour. Eating the rainbow! I recently bought coconut oil, so I’ll have to try this. I usually use olive oil.

    Reply
    • Kim

      Thanks Kath! Olive oil works too, coconut oil is just a little easier to use at high temperatures.

      Reply
  7. Patricia @ Grab a Plate

    I love how easy this is, and I’m sure the ginger really brings it for flavor. Beautiful images!

    Reply
  8. Pina

    Such vibrant colours! Love the photos… definitely worth the 20 minutes. :)

    Reply
  9. Fareen

    I love a good stir-fry. This sounds great!

    Reply
  10. Ayngelina

    Looks like a great healthy recipe, I like that you chose tofu as a nice alternative to meat.

    Reply
    • Kim

      Thanks Ayngelina!

      Reply
  11. Anna (Hidden Ponies)

    This is gorgeous, and I love all the tips! We eat stirfry almost weekly – I need to start chopping extra veggies to have on hand, don’t know why I’ve never thought of that :)

    Reply
  12. Julia @ Swirls and Spice

    What great step-by-step photos! With fresh ginger and those wider noodles, I am going to have to give this recipe a go!

    Reply
    • Kim

      Thanks Julia! The bigger noodles are nice: they hold together really well and don’t tend to end up in a big clump like vermicelli always seems to do.

      Reply
    • Kim

      Exclamation marks back atcha!!!!!!!

      Reply
  13. Michele

    I have made quite a few of your recipes…. love the photos and so far everything has worked out well. For this recipe I did everything as suggested, but roasted the sesame seeds in the dry frying pan before starting everything else. I often do this and add to cooked brown rice for an intersting flavour and crunch. I could only find precooked rice noodles ( I am in Florida for the winter) but it worked out amazingly well. This will be a staple as my husband doesn’t do well with garlic and onions, so I finally have a stirfry he can enjoy! Thanks!

    Reply
    • Kim

      Thank you so much Michele! We always love hearing that.

      Reply
  14. Kristy @ She Eats

    I really don’t eat enough stirfrys. You have me convinced – I’ll make more.

    PS. The extra veggie chopping trick? I do the same thing when I roast veggies. I’ll throw an extra pan full in the oven and then BAM! Lunch all week with poached eggs. Easy peasy.

    Reply
    • Kim

      Genius! Thanks Kristy!

      Reply
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