Lemon-Ginger Vegetable Stir Fry Sauce

5 from 7 votes

Lemon-Ginger Vegetable Stir Fry Sauce

This healthy vegetable stir fry sauce tossed with fresh veggies, tofu and quinoa is a quick and easy vegan weeknight meal. It's loaded with flavor from lemon and ginger, and is ready in just 15 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 210kcal

Author: Anjali Shah

Ingredients

2 tbsp sesame oil
3 tbsp low-sodium soy sauce
2 tbsp grated fresh ginger
2 tbsp grated lemon peel
1 tbsp hoisin sauce
1 lb asparagus spears cut in half lengthwise
2 carrots peeled and diagonally sliced
1 broccoli crown cut into small florets
2 cups chopped fresh pineapple (to decrease the sugar in this recipe, use 1 cup pineapple)
1 thinly sliced red chili pepper
2 tbsp water
3 cups fresh Baby Spinach
1 cup quartered strawberries
2 cups cooked hot quinoa

Instructions

In sauté pan over medium-high heat, add sesame oil, soy sauce, ginger, lemon peel and hoisin sauce and heat through.
Add asparagus, carrots, broccoli, pineapple, chili pepper and water, cover and cook for 2 minutes. Remove cover and continue cooking to desired softness.
Lower heat and stir in baby spinach and strawberries.
Heat on low just until the spinach leaves have slightly wilted (about 2-3 minutes).
Serve warm, over cooked quinoa.

Notes

Top tips for making this healthy vegetable stir fry sauce

Prep all of your ingredients before turning on the heat -- that way you don't risk overcooking the vegetables as you're adding things to the pan!
If you have a wok, use it! If you don't, a cast-iron pan would also work well.
Use 2 tbsp oil, and once it's added, roll it around the pan so that it evenly coats the bottom.
Cook the vegetables to your taste - I like them crunchy, but cook them for longer if you prefer them softer.
Use a low sodium soy sauce.
Serve with quinoa, brown rice or noodles.
For added veggie-friendly protein, throw in some firm tofu (pressed using a tofu press and then added to the stir fry), tempeh, or organic seitan. Chickpeas would even work well in this recipe!

Adapted from Dole Baby Spinach

Nutrition