When I feel run-down, nothing comforts my soul like a plate of hearty grains and gently cooked veggies tossed in a special sauce. (That or a super-soft sweet potato drenched in tahini!) I’ve been making a variation of this dish since I started cooking again after having a baby. (For a while, my dear mother was lending her talents in the food department!)
This vegan ginger stir-fry with lime-garlic vinaigrette is ideal for weeknights because you can swap in whatever veggies you have handy, you can use leftover grains (brown rice is just a suggestion–quinoa is a good option, too!), and you can leave things cooking for a few minutes while you whip up a salad–or change a diaper. In other words, the recipe is pretty low-maintenance–but the flavor pay off is big! It won’t weigh you down like takeout, but it will fill you with nourishing goodness for when you need a little midweek (or end-of-week!) restoration.
Vegan Ginger Stir-Fry With Lime-Garlic Vinaigrette
- 2 cups cooked brown rice
- 1 tablespoon cooking oil of choice
- 1 small onion, diced
- 2 garlic cloves, minced
- 1-inch fresh ginger root, peeled and minced
- 2 stalks celery, chopped
- 1 carrot, cut into matchsticks
- handful snow peas
- 1 tablespoon hoisin sauce
- juice of one lime
- 2 tablespoons rice vinegar
- 1 tablespoon tamari
- 1 avocado, sliced
- 1 green onion, thinly sliced
- lime wedges for serving
- kimchi for serving
1. Heat oil in a saucepan over medium-low heat. Add diced onion and cook for five minutes (or until onion is translucent).
2. Add garlic and ginger. Toss for 30 seconds.
3. Add carrots, celery, and snow peas. Stir occasionally for 5-10 minutes.
4. Meanwhile, prepare the lime garlic vinaigrette. In a small bowl, whisk together hoisin sauce, lime juice, rice vinegar, and tamari.
5. Add cooked rice to the pan, and add vinaigrette to the pan. Stir thoroughly, then allow the mixture to cook for a few minutes. Stir again, repeating the process until rice is fully warmed and has reached your desired level of crispiness. Taste for salt and pepper.
6. Serve with lime wedge, green onion, avocado, and kimchi. Enjoy!
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
Photos: Mary Hood Luttrell