The colder days of midwinter are fast approaching. With seasonal flus, coronavirus, and frigid temperatures rolling through, it’s important to make dietary choices that bolster our immunity to the nasty things that wake in the winter. Ginger as a raw food is excellent for our immune systems, but still does the trick when cooked into a delicious stir fry. Follow the recipe below and give this organic vegan stir fry a go!
Ingredients
For the sauce...
-
¼ cup low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or pure maple syrup
- ¼ to ½ teaspoon red pepper flakes, to taste
- 3 large cloves garlic, minced
- 1 tablespoon organic grated fresh ginger
- 2 teaspoons organic cornstarch
For the Stir-Fry...
- 2 tablespoons organic olive oil or coconut oil
- 1 large organic red onion, sliced
- 1 large organic red bell pepper, sliced
- 1 large organic zucchini, halved lengthwise then sliced
- 8 ounces fresh organic green beans, halved (about 2 ½ cups)
- 1 ½ to 2 cups cooked and chopped tofu
- ½ cup raw walnuts, chopped
- cooked brown rice or quinoa, for serving
Instructions
For the Sauce...
- In a small bowl, whisk together all the ingredients for the sauce. Set aside.
For the Stir-Fry...
- Add the oil to a large skillet set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften.
- Add in the pepper, zucchini and green beans and cook for about 6 to 8 minutes, until tender to your liking.
- Add in your tofu, the walnuts and sauce (give it a quick whisk first). Continue to cook for about 1 minute, stirring frequently, until the sauce has thickened.
- Remove from the heat and serve as desired!