Fire Woking For A Perfect Stir Fry

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CHINESE GINGER VEGGIE STIR FRY

COURSE: MAIN DISH

CUISINE: CHINESE

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

SERVINGS: 4

CALORIES: 254 KCAL

AUTHOR: PLATINGS & PAIRINGS – INSPIRED BY REE DRUMMOND

This Ginger Veggie Stir Fry is bursting with lots of fresh vegetables and coated with a spicy sauce flavored with garlic and ginger. Plus, it comes together in under 30 minutes!

INGREDIENTS

• 1/2 cup low-sodium soy sauce
• 2 tablespoons brandy
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1-2 tablespoons sriracha depending on how spicy you like it
• 1 tablespoon grated ginger
• 2 tablespoons vegetable oil
• 1 onion cut into large chunks
• 1 red bell pepper cut into large chunks
• 1 yellow bell pepper cut into large chunks
• 4 cloves garlic minced
• 1 zucchini cut into large wedges
• 1 Chinese eggplant cut into 1/2″ slices
• 1 5 oz. can water chestnuts drained
• 1 head broccoli cut into florets
• Yakisoba noodles or rice for serving
• Sesame seeds for garnish

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INSTRUCTIONS

1. Add soy sauce, brandy, brown sugar, cornstarch, sriracha, and ginger to a small mason jar or tupperware. Seal and shake well to combine. Set aside.
   Heat the oil in a large wok or skillet over high heat. Add the onion and peppers, and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant, and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be fairly firm.
2. Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.
3. Sprinkle with sesame seeds and serve over noodles or rice, if desired.

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