Lemon & Ginger Stir Fry | Vegan, GF

Categories Dinner, Featured, Recipes
lemon & ginger stir fry

Hi guys, as promised, this is another really easy summer recipe that involves minimal cooking time. I love making a stir fry when I’m short on time or have an excess of vegetables in my fridge that I need to use up. It’s a great way to boost your vitamin intake and get in your 5-a-day with one meal. Sticking with the summer friendly recipe theme, I decided to switch things up from my regular black bean sauce and make a fresh lemon and ginger alternative.  

Obviously, you can adapt this to include your own favourite vegetables and take out anything you’re not too keen on. I know everyone has their own preferences when it comes to how soft or crunchy they like their vegetables so for reference, the cooking times in this recipe makes for slightly crunchy broccoli, firm beansprouts, soft mushrooms and the peppers are somewhere in-between.  

As many of you will know, I don’t eat real meat or fake meat, but I love how easily adaptable dishes like this are for people on all diets. You could very easily prep some tofu/ chicken/ whatever and add that to your dish too.  

I opted to serve mine with black bean spaghetti as my noodle of choice for a protein boost. I haven’t included noodle cooking instructions below as that varies a lot depending on which ones you choose, so remember to factor that in. 

lemon & ginger stir fry

This recipe is gluten free, nut free, dairy free and vegan.  

Prep time: 5 minutes  

Cook time: 15 minutes maximum  

Ingredients 

  • 1tbsp olive oil 
  • 3 cloves garlic 
  • 200g tenderstem broccoli  
  • 100g beansprouts 
  • 1 small bell pepper, sliced 
  • 100g baby corn  
  • 80g mangetout  (snow peas) 
  • 100g chestnut mushrooms, roughly chopped  
  • 2tbsp ginger paste  
  • Juice of 1 lemon 
  • 1tbsp tamari  
  • Pinch of chilli flakes  

Method  

  1. Heat a wok on high heat, add the oil when heated. 
  2. Once oil is hot, add the broccoli, and garlic, stirring frequently.  
  3. Allow to cook for 3-4 minutes before adding the sliced peppers and baby corn. 
  4. After a further 2-3 minutes, add all remaining vegetables and ginger paste. Continue to stir.  
  5. When mushrooms are tender, reduce the heat add the lemon juice and tamari and cook for one minute before removing from heat. Sprinkle with chilli flakes before serving.  

Serve and enjoy!  

lemon & ginger stir fry

No stir fry of mine is complete without tenderstem broccoli, what are your essential vegetables?  

Until next time,  

Sophie  

To view my previous dinner recipes, click here.

 



14 thoughts on “Lemon & Ginger Stir Fry | Vegan, GF

  1. Yum! This looks like such a fresh, healthy and tasty recipe! I love broccoli and slightly crunchy is the best way! I’ve never heard of black bean spaghetti, it’s great that it gives a protein boost, will have to look out for it in the supermarket. Great post Sophie, loving your summer dishes <3 xx

    Bexa | http://www.hellobexa.com

  2. This looks like such a tasty dish! Stir fry’s are one of my favourite things to make because they are so simple but still so delicious! I really love baby corn that would be so good in a stir fry, love this recipe x

  3. This sounds like a lovely option for an easy dinner and I would definitely try it. I think I might make it with some tofu.

    Alice // sullialice.com

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