Vegetable stir-fry with ginger-lime sauce

Name: Vegetable stir-fry with ginger-lime sauce
Prep time: 1800 s
Total time: 1800 s
Yield: 4 Servings
Cuisine: Asian
Ingredients: 2 onions; 2 carrots; 200 g mushrooms; 100 g snow peas; ½ broccoli; ½ cauliflower; 1 red bell pepper; ½ Chinese cabbage; 2 green onions; 6 tbsp soy sauce; 2 limes; 15 g ginger; 2 tbsp sesame oil; 2 tbsp rapeseed oil; 100 g bamboo shoots; salt; pepper; cilantro for garnish; rice for serving

Based on 12 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

2	onions
2	carrots
200 g	mushrooms
100 g	snow peas
½	broccoli
½	cauliflower
1	red bell pepper
½	Chinese cabbage
2	green onions
6 tbsp	soy sauce
2	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

How-To Videos

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 g mushrooms
100 g 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 g 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

100 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!