Vegetable Stir-Fry With Ginger Vinaigrette Recipe

Name: Vegetable Stir-Fry With Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon minced fresh ginger; 1 teaspoon lemon juice; 3 tablespoons cooking oil; 1 teaspoon Asian sesame oil; 1/2 teaspoon salt; 1/8 teaspoon fresh-ground black pepper; 3 cloves garlic, minced; 1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch pieces, leaves shredded; 1/2 pound snow peas; 10 radishes, quartered; 4 teaspoons soy sauce; 1/2 pound spinach, stems removed and leaves washed well; 1/2 pound firm tofu, cut into 3/4-inch dice

Servings: persons

1 tablespoon minced fresh ginger
1 teaspoon lemon juice
3 tablespoons cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound snow peas
10 radishes, quartered
4 teaspoons soy sauce
1/2 pound spinach, stems removed and leaves washed well
1/2 pound firm tofu, cut into 3/4-inch dice

1
In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.
2
In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
3
Add the bok-choy leaves, the spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.
4
In the same pan, heat the remaining tablespoon of vinaigrette over moderately high heat. Add the tofu and cook, turning occasionally, until warmed through, about 2 minutes. Return the vegetables to the pan and stir gently to mix.
5
Wine Recommendation: Nothing enhances the flavors of Asian seasonings and fresh vegetables as well as riesling. Here, however, you can use a dry wine; a Rheingau trocken (dry) spatlese is a good choice.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon minced fresh ginger, 1 teaspoon lemon juice, 3 tablespoons cooking oil, 1 teaspoon Asian sesame oil, and more.

Yes, Vegetable Stir-Fry With Ginger Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Stir-Fry With Ginger Vinaigrette

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