This past November, my best friend and I traveled around Thailand. It was everything and more than I had expected; the pictures truly don’t do it justice, and the food! Oh my, the food. There was so much texture, depth of flavor, and variety. My recipe for this garlic ginger stir fry is by no means a Thai dish, but more of a remembrance of the gorgeous colors, creative decorations, and simple ingredients that produced a surge of delight with every bite.
The best part about this garlic ginger stir fry, is that it is super quick. I can get it plated in 15 minutes, start to finish. Jasmine rice makes a great accompaniment, which I put on to boil before I start chopping the veggies.
Winter months can be tricky in the vegetable department, and to combat these colder months, I try to use as many colorful veggies as possible! Purple cabbage, carrots, and whatever greens you can get your hands on will make this garlic ginger stir fry pop off of the plate. As always, get creative and use whatever veggies you have on hand.
For today’s garlic ginger stir fry, I used two carrots, a few stalks of celery, a quarter head each of purple and green cabbage, and a zucchini cut into matchsticks. Then I had fun with toppings: tons of fresh lime juice, minced jalapeño, green onions, and sprinkle of http://www.traderjoes.com Everything but the Bagel Sesame Seasoning. I meant to add fresh cilantro on top, but I got so excited to eat this, that I completely forgot!
Garlic Ginger Stir Fry
Yields 4 servings
2 large carrots- peeled into ribbons
3 celery stalks- cut on the diagonal
2 zucchini- cut into matchsticks
1/4 head of purple cabbage- cut into ribbons
1/4 head of green cabbage- cut into ribbons
3 large garlic cloves- grated
1 inch fresh ginger- grated
2 T. olive oil
1 T. coconut aminos (I also like Braggs, but you can also just use soy sauce)
Light drizzle of honey
1 lime- cut into wedges
2 green onions- diced
1/2 small jalapeño- minced
Sprinkle of Trader Joes Everything but the Bagel Sesame Season (or toasted sesame seeds)
1. This is very simple. Heat a large skillet over medium high heat. Pour in the olive oil, followed by all the veggies. Stir around to coat in the oil. Grate the garlic and fresh ginger on the small side of a box grater and add to the pan. Stir.
2. Pour in the aminos and a drizzle of honey. Stir. Keeping the heat high is key; the honey and aminos will start to caramelize, which is moneyyyy.
3. The veggies will be soft after about ten minutes. Remove from heat and plate over jasmine rice or eat as is. Top with fresh lime juice, green onions, jalapeño, fresh cilantro and a sprinkle of sesame seeds, or Everything but the Bagel Sesame Seasoning. I added leftover tofu to mine, and my boyfriend chose grilled chicken for his. Bon appetite!