An easy way to get a good variety and amount of veggies into your diet is to toss everything into a stir fry! This is a low-sodium version that has no salt or soy sauce in it– I am way too addicted to those things and am trying to cut down. This dish is still flavorful and really allows the flavors of each ingredient to shine.
Since there are quite a few vegetables that need to be washed and prepared, I really love using Dorot frozen herbs for the garlic and ginger. First, it cuts down on prep time and you don’t have to try to get the garlic smell out of your fingers. Second, I can never use up herbs fast enough and they always come in a bunch that is too much for me to use in one recipe / for a small serving. It’s nice to have the herbs handy in the freezer and pop them back without having to worry about having to toss any. Have you tried them before? You might have seen the small packages in the freezer aisle and the little cubed trays the herbs come in. There’s a ton of different products in their line including parsley, dill, basil, chili– here is the entire line. They taste amazing (you can smell the ginger as you peel back the lining) without any hassle! Pick some up next time you are at the grocery store and start using more herbs in your dishes!
Hope you enjoy this simple but colorful and healthy recipe, feel free to add or substitute any of the veggies and to use as much or as little as you like. There are no real quantities for this recipe– just use what suits you! I like making this a meal with rice or noodles and slices of baked tofu on the side.
Garlic Ginger Veggie Stir Fry
– Baby bok choy, leaves separated and washed
– Sugar snap peas, washed
– Carrots (I used baby carrots since that is what I had on hand and they also cut nicely into uniform pieces), sliced
– Red onion, sliced
– Bell peppers, sliced
– Dorot’s crushed garlic cubes
– Dorot’s crushed ginger cubes
– a bit of oil for cooking
Prepare all the veggies by cleaning and slicing into bite sized pieces.
Heat up a frying pan or wok and add a bit of oil. Once the oil is warm add the onions, garlic, and ginger. Cook until the garlic begins to brown. Add the remaining veggies and add a few TBS of water if needed. Stir to mix all the ingredients well and cook until bok choy is just wilted and / or veggies are tender to your liking.