Skip to main content

Honey Ginger Stir Fry

I love red onions, but they look kinda slimy in a stir-fry, don't they?

I should really do a Julie/Julia thing with the Pinch of Yum blog, because I've probably cooked my way through 10% of her recipes already. At the very least, I need to go back through my blog entries and categorize together everything I've made from the blog. In the meantime, I'll just say a big thanks to Lindsay for providing us with so many fantastic meals. She has yet to lead us astray.

For this one, I followed the exact sauce recipe from her Honey Ginger Tofu and Vegetable Stir-Fry recipe. I bought baked tofu from Trader Joe's instead of frying up tofu of my own (my pregnant achey hips are eager for short-cuts in the kitchen right now), and I grabbed whatever vegetables looked fresh and easy to prepare. Those ended up being asparagus, spinach, mushrooms, red onions, and celery. 

The sauce has a real ginger punch but it's perfectly balanced with the honey. I also really like this sauce because it's super easy and I almost always have the ingredients on hand.

I noticed that in the original recipe, she suggests cooking the asparagus with some sauce right off the bat. I didn't do this because the asparagus needed less cooking time than some of my other veggies (onions and mushrooms) and I didn't want to cook the mushrooms in sauce, but it seems like a really good idea for asparagus. I'll remember it for another time.


The Recipe:
3 cloves garlic
2 tb fresh ginger, grated
2 tb honey
1/2 c soy sauce
1/4 c water
1/4 c rice wine vinegar
1/4 c canola oil
your choice of vegetables and protein for stir-frying
rice, for serving (I like brown rice for this)

  • Blend sauce ingredients in magic bullet or other blending device
  • Stir-fry vegetables and proteins over high heat until just cooked enough
  • Add sauce, mix to combine
  • Serve over rice

The Verdict:
Overall grade: A-
Overall reason: Easy, tasty, healthy. Just what I look for.
Time to prepare: 10 minutes, unless you have stir-fry ingredients that need a long time to cook. (Plus time to cook rice, but that takes no effort with a rice cooker.)
Husband quote: "SMELLS GOOD."

Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed  this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious.  As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...