Ginger Stir-Fry Snow Peas and Carrots

Ginger Stir-Fry Snow Peas and Carrots

This fiber-packed and nutrient-rich stir fry comes together in minutes. It’s flavorful and satisfying yet light and refreshing. Enjoy it as a side or layer it on organic brown rice or your favorite grain along with a plant-based protein, like our Lemon-Herb Tofu to make it a meal.

Ginger sauce
2 garlic cloves, minced
2 tsp ginger, minced
2 tbsp organic reduced-sodium tamari, or coconut aminos
1 tbsp organic miso (mellow white or chickpea)
1 tbsp organic rice vinegar
2 tsp maple syrup (optional), or Date Paste, link in Chef's notes
2 tbsp water
2 tsp arrowroot powder or organic cornstarch
Vegetables
1 cup onions, cut into 1” chunky pieces
8 oz snow peas (fibrous string removed from pod if present)
1 cup carrots, thinly sliced with mandoline or manually
2 cups organic brown rice, cooked (optional)
2 tbsp peanuts, chopped (optional)
2 tbsp green onions, sliced
2 tbsp cilantro, chopped (optional)

1

Make the ginger sauce: Add all of the ingredients to a medium bowl and whisk until the miso and arrowroot are completely dissolved. Set aside.

2

Cook the veggies: Heat a large stovetop pan over medium-high heat. Add the onions, carrots and snow peas. Cook until the onions are translucent and carrots are tender, about 5-7 minutes, stirring frequently. Add 1-2 tablespoons of water or vegetable broth as needed to deglaze the pan.

3

Turn the heat down to low-medium and stir in the ginger sauce. Cook for 30-60 seconds or until it thickens.

4

Divide the rice, if using between two plates. Divide the stir fry between each bed of rice.

5

Top with garnishes: peanuts and cilantro, if using, and green onion.