Broccoli-Ginger Stir-Fry

Broccoli-Ginger Stir Fry

Broccoli and ginger, combined with a variety of vegetables deliver an easy-to-make, tasty dish.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine American
Servings 4 people

Ingredients
  

  • 1 tbsp water
  • 1/2 tsp ground black pepper
  • 1/4 cup diced red onion
  • 3 cloves garlic
  • 1/4 cup chopped ginger
  • 2 carrots
  • 1 large floret finely chopped broccoli
  • 1 floret cauliflower
  • 4 oz tempeh
  • 1 tbsp tamari soy sauce
  • 1/2 pound mushrooms
  • 4 oz sliced water chestnuts
  • 1/3 pound snow peas

Instructions
 

  • Assemble ingredients for this recipe.
  • Heat the black pepper, diced onion, chopped garlic cloves and ginger in a stir-fry pan with a small amount of water ( about 1 tbsp) over Medium-High, stirring as needed.
  • Meanwhile, cut the carrots into chunks and put them in a microwavable dish with a small amount of water. Cover the dish and microwave the carrots until soft ( 5-8 minutes). Mash them without draining the water and add the mixture to the stir-fry pan, reducing the heat to Medium. Continue cooking, stirring as needed.
  • Chop the broccoli and cauliflower into medium sized pieces. Microwave them in a covered dish with a small amount of water until tender, but not too soft ( about 5 minutes). Add them to the mixture in the pan; continue cooking, stirring as needed.
  • Chop the tempeh. Add it along with the tamari soy sauce to the mixture in the pan. Continue cooking, partially covered, for about 5 minutes, stirring as needed.
  • Chop the mushrooms into medium sized pieces. Add the mushrooms and water chestnuts to the mixture in the pan. Continue cooking, partially covered, for about 5 minutes, stirring as needed.
  • Distribute the snow peas over the top of mixture.
  • Cook, partially covered, over medium heat for about 2 minutes longer, then it is ready to serve.

Notes

If the mixture in the stir-fry pan dries out during cooking add a small amount of tamari soy sauce, vegetable stock or water to keep it moist.
We enjoy this dish accompanied by brown rice and a side salad.

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