Vegetable stir-fry with ginger-lime sauce

Vegetable stir-fry with ginger-lime sauce

Based on 37 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1
onions
1
carrots
100 g
mushrooms
50 g
snow peas
¼
broccoli
¼
cauliflower
½
red bell pepper
¼
Chinese cabbage
1
green onions
3 tbsp
soy sauce
1
limes
g
ginger
1 tbsp
sesame oil
1 tbsp
rapeseed oil
50 g
bamboo shoots
salt
pepper
cilantro for garnish
rice for serving
MetricImperial

Utensils

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

How-To Videos

how-to-use-a-pan-with-ceramic-coating

How to use a pan with ceramic coating

how-to-cut-broccoli

How to cut broccoli

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-an-onion

How to cut an onion

how-to-cut-green-onions

How to cut green onions

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal260
Fat18 g
Protein6 g
Carb11 g
  • 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.
    • 1 onions
    • 1 carrots
    • 100 g mushrooms
    • 50 g snow peas
    • ¼ broccoli
    • ¼ cauliflower
    • ½ red bell pepper
    • ¼ Chinese cabbage
    • 1 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.
    • 3 tbsp soy sauce
    • 1 limes
    • g ginger
    • 1 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.
    • 1 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!
    • 50 g 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!

  • Enjoy your meal!

    Vegetable stir-fry with ginger-lime sauce

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