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!
Way back in January, I made a promise to myself to make a conscious effort to eat more vegetable based meals. I am doing, well, okay. I just love my darn protein too much. I could never be a vegetarian, ever. Respect for all of you that manage it successfully. Although I am not a vegetarian, I do love my veggies and really make an effort to add them to every single mean. Well, not usually breakfast cause' I am a toast kind of person at 7:00 am. Actually at 7:00 am I am just a tea kind of person. But veggies are making their way into more lunches and always dinner.
Case in point, my lunch today. This stir fry was inspired by the dear husband. Yes, him again. Last Saturday he baked Dorada (or sea bass/bream), and these vegetables as a quick side dish. Boy was it delicious. It was honestly a fresh combination. If you can understand what I mean by that. Simple, basic and just good food. Honestly, you can't beat it!
Let's talk about the cooking. There isn't a whole lot to say as it's just stir fried veggies and you can't get a whole lot easier than that. With that bing said, lets talk about the chopping of the veggies. 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. If you click the links here and here, you will see what I mean. These are both of the products that I use and love. Easy, don't take up any kitchen space, easy to clean and cheap. The last one always does it for me. 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.
Another note I like to add is that 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!
Citrus & Ginger Veggie Stir Fry
Serves 2 / Prep time: 5 minutes / Cook time: 10 minutes
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 piece ginger root, peeled and grated
1 Garlic clove, crushed
Juice of 1/2 orange
Zest of 1/2 orange
1 Tablespoon soy sauce
1 Tablespoon olive oil
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.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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