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–+ servings
250ml Lemongrass & Ginger Infused Olive Oil Blend – vibrant flavor infusion
Garden Infuzions

Ginger Vegetable Stir Fry using Lemongrass & Ginger Infused Olive Oil Blend

Bright vegetables, tender-crisp texture, and a lively ginger-garlic finish make this stir fry an easy, colorful dinner with a fresh Garden Infuzions twist.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Asian, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tablespoons Lemongrass & Ginger Infused Olive Oil Blend
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 teaspoon honey
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 cups broccoli florets
  • 1 cup snap peas
  • 8 ounces cremini mushrooms sliced
  • 1 medium carrot thinly sliced
  • 2 green onions sliced
  • 1 tablespoon toasted sesame seeds
  • 2 cups cooked jasmine rice for serving

Equipment

  • 1 Large skillet or wok For fast high-heat stir frying
  • 1 Small bowl To mix the sauce
  • 1 Wooden spoon or spatula For tossing the vegetables
  • 1 set Measuring spoons For sauce and oil

Method
 

Instructions
  1. Whisk together the soy sauce, rice vinegar, water, and honey in a small bowl.
  2. Heat 2 tablespoons of the Lemongrass & Ginger Infused Olive Oil Blend in a large skillet or wok over medium-high heat.
  3. Add the garlic and ginger, then stir for about 20 seconds until fragrant.
  4. Add the broccoli, carrot, bell peppers, mushrooms, and snap peas. Stir fry for 5 to 7 minutes until the vegetables are bright and tender-crisp.
  5. Pour in the sauce and add the remaining 1 tablespoon Lemongrass & Ginger Infused Olive Oil Blend. Toss for 1 to 2 minutes until the vegetables are glossy and evenly coated.
  6. Turn off the heat, fold in the green onions, and sprinkle with sesame seeds.
  7. Serve immediately over warm jasmine rice.

Notes

For the best texture, cut the vegetables into similar-sized pieces so they cook at about the same pace. If you like a little extra sauce, double the soy sauce mixture and keep the pan hot while tossing it in at the end.

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