Untitled-1 , Ginger Vegetable Stir Fry with Rice Noodles
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Ginger Vegetable Stir Fry with Rice Noodles



Jason is moving back home in about a week, which I’m absolutely thrilled about, but I’m trying to do as much “clean-eating” as possible before he gets back because once he’s home, we’ll be surrounded by jalapeno poppers, nachos, fries, burgers, tacos, and pretty much every other kind of artery-clogging type of food.

But until he comes home, I give you this vegetable stir fry. It’s an absolute cinch to whip-up, which makes life so much easier on those busy weeknights. Just add your favorite veggies to a skillet, saute it until they become really tender, and then throw in the ginger-rific sauce. Okay, yeah, that was my attempt at being clever. Sorry, I’m exhausted from work and I’m fighting the clock to get into bed by 8:30PM. Yeah, I know, I’m so cool, right?

No but really, this sauce is amazing. It coats all of your veggies in this Asian-type marinade that just booms with so much flavor. It’s so good that you can seriously eat the veggies on their own or toss them around with some rice noodles. Just be sure to drizzle some Sriracha. It’s an absolute essential condiment when making Asian foods. If you don’t have any lying around in the house, I’d be happy to send you some.

One year ago: Southwestern Sloppy Joe Sliders

Ginger Vegetable Stir Fry with Rice Noodles (adapted from Gimme Some Oven):

Yields 4 servings

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4-5 cups vegetables, cut into bite-size pieces (I used a combination of broccoli, red bell pepper, red onion, carrot, baby corn, mushrooms and green onion)
  • Rice noodles, for serving*
  • Sriracha, for serving

For the marinade:
  • 1/4 cup chicken stock
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon sherry
  • 1 tablespoon soy sauce
  • Freshly-ground black pepper, to taste
*Note: If you decide to use rice noodles like I did, be sure to double the marinade.

In a medium bowl, whisk together the chicken stock, ginger, cornstarch, sherry, soy sauce and pepper, to taste.

Heat olive oil in a large skillet over medium high heat.  Add the garlic and saute until fragrant, about 1 minute.

Add the onions, if using, and cook, stirring occasionally, until translucent, about 4 minutes.

Add the remaining vegetables and cook, stirring occasionally, until tender, about 5 minutes.

Stir in the prepared sauce mixture until it begins to thicken, about 1 minute.

In a large bowl, combine the vegetables and rice noodles.

Serve immediately, drizzled with Sriracha.

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May 2, 2012
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