LEMONGRASS AND GINGER STIR-FRY
This Lemongrass & Ginger Stir-Fry is aromatic and pretty easy but quite tasty: it makes no difference whether you serve it with tofu as your protein or with chicken; fresh lemongrass and ginger give the dish an aromatic but subtly tangy zest. Mixing chopped and sautéed red bell pepper into the stir-fry for crunch and umami with just a hint of soy sauce, this meal is ready in under 20 minutes. This is a great weeknight meal when you’re in a hurry or just a simple lunch. It is adaptable enough to suit anyone’s taste; it can be served alone or over rice for a more filling meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Asian, Southeast Asian, Vietnamese
PREPARATION / TECHNIQUES
Stir-Fry, One-Pot Wonders, Quick & Easy
OCCASION / HOLIDAY
Weeknight Dinner, Family Meal, Casual Lunch, Fall, Summer, Spring
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Low Fat, Low Cholesterol, Low Sodium, Quick & Easy, High Fibre, Vegan, Vegetarian, Wheat/Gluten-Free (with tamari soy sauce), Kid-Friendly
DISH TYPE
Main Course, Entrée
INGREDIENTS
- 75g tofu or chicken (choose your preference)
- 1 stalk lemongrass, finely chopped
- 1/2 tsp ginger, minced
- 1/4 red bell pepper, sliced
- 1 tsp soy sauce
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180 (with tofu)
- Protein: 10g
- Fat: 8g
- Carbohydrates: 10g
- Fibre: 3g
- Sodium: 290mg
PREPARATION OF LEMONGRASS AND GINGER STIR-FRY
- Prepare your protein: If using tofu, gently squeeze it between paper towels to remove some of that moisture. Cut into piece-sized increments. With chicken, cut thinly into strips.
- Heat the oil: Now, in a frying pan or wok, heat the olive oil over medium-high heat.
- Add the aromatics: Add the minced ginger and chopped lemongrass to the hot oil. Stir-fry for 1 to 2 minutes in medium heat until fragrant.
- Cook the protein: In a pan, add the tofu or chicken and cook over medium-high heat for 4-5 minutes, stirring often, until browned and cooked through.
- Add the vegetables: Add the diced red bell pepper, sliced and stirred in. Cook for three more minutes, till the pepper becomes tender but crisp.
- Finish with soy sauce: Pour the soy sauce over the stir fry. Toss to coat everything evenly, then taste and season with salt and pepper.
- Serve: Let it cool a little before serving. Garnish with fresh herbs, such as cilantro, if desired.
PREP TIME
5 minutes
COOKING TIME
10-12 minutes
TIPS
- Be sure to chop them very fine to release their flavour correctly.
- Tamari or coconut aminos may be used to make this gluten-free.
- If tofu or chicken is marinated in soy sauce and ginger for 15 minutes before cooking, additional flavours are obtained.
- Balance the amount of ginger and lemongrass according to the taste. For strong aromatics, you would add more of the above spices.
- Serve this over some steamed jasmine rice or quinoa to make it extremely filling.
VARIATIONS
- Slice and add carrots, mushrooms, or snap peas to boost your vegetable intake.
- For that extra kick, you may add either one sliced red chilli or a pinch of red pepper flakes.
- Replace the olive oil with sesame oil for another depth of nuttiness.
- You can actually substitute with tofu or chicken for a seafood option.
- Add the crunch by garnishing with chopped peanuts or cashews.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container. Refrigerate for up to 3 days. Briefly reheat in a pan or a microwave oven.
- Freezing: Freezing is not advised, as the texture of the tofu or the vegetables will change by the time they are thawed.