Why not give this Citrus & Ginger Stir Fry a try for your next side dish to dinner. A vegetable side dish with carrot and bean spaghetti, florets of broccoli wrapped up in a ginger flavoured citrus sauce. Great served with chicken and steamed rice.
It’s just about spring. I don’t know who else is happy about that, but I am thrilled. Good bye winter, adios, see you later, and the rest! It’s not been the world’s most inspiring winter so I am ready to embrace spring with flowers, butterflies and unicorns. Yes, even unicorns.
What better way to get into the season than with this super easy & tasty stir fry. If you got 15 minutes, you can make it happen. It is great on it’s own as a quick lunch, as a side dish, served over rice, noodles, chicken added…you get the picture. I had it just like this shown and delish!
Notes About The Ginger & Citrus Veggie Stir Fry
- To cut my carrots and beans I used a julienne peeler and a French runner bean peeler. Both fantastic and worth having in your kitchen drawer. These are both of the products that I use and love. Easy, don’t take up any kitchen space, easy to clean and cheap. If you don’t have any fancy peelers, you can get out your knife skills and finely cut these veggies into fine strips. It is what I have done for years until graduating to the peelers. The peelers just make life really easy.
- This recipe is cooked with the vegetables still holding a bit of a crunch. If you like you vegetables softer, you will have to cook them for a wee big longer.
Now time you get your veggies on!
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Citrus & Ginger Veggie Stir Fry
Ingredients
- 1/2 head broccoli cut into small florets
- 2 Carrots peeled and cut in spaghetti strips
- 4 oz Runner beans ends trimmed and cut into spaghetti strips
- 1/2 Inch ginger root peeled and grated
- 1 clove Garlic crushed
- Juice of 1/2 orange
- Zest of 1/2 orange
- 1 Tablespoon soy sauce
- Sea salt
- 1 Tablespoon olive oil
Instructions
- In a large wok set over medium to high heat, add the oil, ginger and garlic. Heat for just about a minute and add the broccoli. Toss and cook for 5 minutes. Add the remaining vegetables and toss well. Continue cooking for a further 5 minutes or until vegetables are slightly softened with a bit of a crunch. Add the orange juice, soy sauce and orange zest. Stir well, remove from heat and season with salt. Serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
