The girls and I all had colds this week. Summer colds are no fun! For whatever reason colds just seem worse in summer than in any other season. I didn’t feel like cooking of course, but the kids started to get hungry so I bucked up and made a huge batch of chicken to last us a couple of days. Hubs kindly took over and threw together some Chinese style ginger and garlic stir fried vegetables to complete the meal. I decided to share his recipe with you because it was just that good!
He used the veggies we had in our fridge, but of course you can use whatever you have available. This time he used carrots, cauliflower, broccoli, zucchini, and snap peas.
This yummy ginger garlic sauce was made paleo-friendly and gluten-free by substituting arrowroot starch for cornstarch, and using coconut aminos instead of soy sauce.
Start by dissolving your arrowroot starch in the cold water. Then add the coconut aminos, Chinese cooking wine, raw honey, minced garlic, chili paste, rice vinegar, and fish sauce. Mix everything up well. Feel free to omit the fish sauce if you want this to be a vegetarian dish.
Drop a couple tablespoons of coconut oil in a wok over medium high heat. Once the oil is hot, throw in the carrot slices and stir fry for about 5 minutes until they soften a bit. Next put in the cauliflower and cook another 2-3 minutes. Finally, add the zucchini, broccoli, and minced ginger and stir fry everything for another 5 minutes. If you’re using different vegetables, add the hardest vegetables first as they’ll take the longest to cook.
Once the veggies are cooked, pour the sauce over the vegetables and add the snap peas. Stir fry everything in the sauce for a couple more minutes so the sauce is hot and veggies are well-coated. We served this with leftover chicken and enjoyed every bite.
Thankfully the kids are on the mend now, and I’ve been able to empty my pockets of all the snotty tissues I was carrying around. Ahh, the joys of parenthood. At least it wasn’t the flu, right?
Ginger Garlic Stir Fried Vegetables
Ingredients
- 2 tablespoons coconut oil
- 3 carrots
- 1/2 small head cauliflower
- medium head of broccoli
- 1/2 zucchini
- 1 tablespoon minced ginger
- 1 cup snap peas
Sauce
- 4 tablespoons cold water
- 2 teaspoons arrowroot starch
- 4 tablespoons coconut aminos
- 2 tablespoons Chinese cooking wine
- 1 1/2 tablespoons raw honey
- 5 cloves garlic minced
- 1 tablespoon chili sauce or paste
- 4 teaspoons rice vinegar
- 1 teaspoon fish sauce optional
Instructions
- Chop vegetables into bite size pieces and set aside.
- In a small bowl, mix arrowroot starch into the cold water until starch is dissolved. Add the rest of the sauce ingredients and stir until well-mixed.
- Heat coconut oil in a large skillet or wok over medium heat.
- Once the oil is shimmering, add sliced carrots and cook until softened, about 5 minutes.
- Add cauliflower and cook 2-3 minutes. Next add broccoli, zucchini, and minced ginger.
- Stir fry vegetables until soft, about 5 more minutes.
- Pour sauce over vegetables and add snap peas. Stir fry for two more minutes, ensuring veggies are well-coated in sauce.
This sounds so good! I needed something for tomorrow’s dinner. This is now on the menu! Thank you so much for sharing at Nomday Monday!
Thanks, Jamie!
Wow this looks amazing and easy enough!
Love a good garlic veggie stir fry! Looks incredible! I’d most likely have more garlic….always add more garlic lol.
Yep! I often use a little more garlic than the amount I give in my recipes, because I know most people wouldn’t like it as garlicky as we do. Go nuts!
This looks so easy and delicious! I love a good stir fry.
I love anything with garlic in it! I am definitely going to have to make this…look delish! Thanks for sharing π
This looks like my kind of dinner easy and delicious!
This looks super yummy. I am always looking for dairy free foods for my daughter.
My youngest can’t eat dairy either. π I share lots of dairy-free recipes because of that.
I LOVE garlic, I can’t wait to try this recipe. I might go over board on the garlic though π
No such thing! π
I’m loving all that garlic. We use garlic in everything we can. And lots of it. Isn’t garlic good for fighting off a cold? Maybe that’s why everyone is feeling better? Haha!
Thanks for linking up this week, Olivia.
Yes! Hubs and I are both big fans of garlic (luckily…). I’d heard that about garlic too, better stock up!
Mmmm….I need to serve my family more veggies so this is great. I could easily add chicken to make it a main dish π
Absolutely! This recipe actually started out as a chicken stir fry, so I know it’ll taste great.
This is awesome! I was hoping you’d post a vegan/vegetarian friendly dish seeing as I recently converted π Thanks, going to omit the honey and fish, look forward to trying it!
Yes! You can easily leave out the fish sauce, and any sweetener would be fine. Try a couple of tablespoons of sugar and adjust it to taste.
I made this tonight as a side dish and made a lot of substitutions and it still turned out so good!! Thanks again for sharing π
Thank you for letting me know! Glad you enjoyed it.
This looks like the best stir fry recipe I’ve seen yet. YUM!!! Thank you so much for sharing with us at DDT this week!
Thanks for sharing the recipe, it looks really yummy and healthy too
Looks delicious, love this asian style dish!
THNAKS IT WAS DELICIOUS
Not really to much to say about this other than yummy!! now this is one dish my hubby would even eat, he is worse than a child at being a picky eater..lol
Ginger and garlic. Sounds delicious. Nice to make a dish like this at home instead of take out.
My husband loves recipes like this. Thank you for sharing.
Easy Peasy.this is what we are having for dinner,its so good…thanks again
Sounds delicious. I love my veggies over rice.
Two of my favourites, ginger and garlic. Perfect.
oh my goodness!! this looks absolutely delicious! I am always looking for different ways to do veggies especially with my daughter being so picky with them so i cannot wait to try this out. yummm
Sounds like a great food remedy! We, too, increase our garlic intake when not feeling up to par.
I love this vegetable stir fry.I have book-marked it for future reference.Thanks for sharing this delicious recipe.
This Ginger Garlic Stir fried Garlic vegetables sounds like a wonderfully delilcious and healthly reciipe. It would be a good aaccompanient to roast pork or fish as well as chicken. I love stir fries and this sounds like the healthiest recipes that \i have ever read.
Looks delicious and hopefully the garlic will help with the colds
I love stir fry! I`ve got to give your recipe a try, it sounds delicious!
This sounds great. I pinned for later, thank you for sharing.
I’ve been trying to count my calories lately. So this is perfect! And sounds delish!!
May be a bit over what I can do since I am a beginner cook with my kids but this looks amazing
yummmy!
I love a nice Chinese stir fry, I do my veg very similar and enjoy every mouthful. I do add bean sprouts to mine, much to my son’s disgust π
Lol, sorry I’m with him on the bean sprouts. π
I always forget the stir-fry option! Thanks!!! I will make one tomorrow, its on my menu planner now π
At least once a week my husband asks for a meatless dinner. I find it so hard to come up with new recipes that we will enjoy. This one looks good and we will try it. I need to find arrowroot starch..I’ve never heard of it before
Thanks, Lee! It’s usually in the baking section, but you can use corn starch instead if it fits in your diet.
oooh, I’m gonna make this for tonight’s supper!!!
Thanks for the great recipe it was delicious,i think my problem making this was i was never adding enough garlic