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LEMONGRASS & GINGER STIR-FRY
12

LEMONGRASS & GINGER STIR-FRY

NUTRITION
HEALTHY RECIPES
Oct 15, 2024

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.

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