15. Caleb’s Spring Vegetable Stir-Fry with Lemon Ginger Sauce
Ingredients
For the Lemon Ginger Sauce:
- 1/2 cup low sodium veggie stock
- 2 tbsp tamari/soy/Braggs
- 2 tbsp water
- 1 tsp sesame oil
- 4 tbsp fresh lemon juice
- 1 tsp fresh grated ginger
- 4 garlic cloves, minced
- 2 tsp cornstarch/flour
For the Stir Fry:
- 1 tbsp olive oil
- 1 large bunch of asparagus, ends trimmed, cut into 2″ pieces
- 2 cups sugar snap peas, trimmed
- 2 spring onions, cut into 2″ pieces
- 1 large handful of green beans, trimmed, cut into 2″ pieces
- 1 (8oz) can water chestnuts, drained
- salt and black pepper to taste
- rice or quinoa (Caleb’s chosen accompaniment)
Instructions
- First, make the Lemon Ginger Sauce. In a small bowl whisk together broth, tamari, water, sesame oil, lemon juice, ginger and garlic. Whisk in the cornflour/starch, making sure there are no lumps.
- In a large skillet or wok, heat the oil over a high heat. Add in the asparagus, peas, spring onions and water chestnuts. Pour the sauce over the vegetables and stir fry until the vegetables are tender, but still crisp, about 5 minutes. Season with salt and black pepper to taste. The sauce will thicken as the stir fry cools.
- Serve the stir fry over quinoa or rice, if desired. You can also eat the stir fry plain.
- Enjoy!