What is the best way to grate fresh ginger for this recipe?

The easiest way to grate ginger is to peel it with the edge of a spoon and then use a microplane or fine grater. Pro tip: freeze the ginger root first to make grating even easier!

Is this autumn vegetable stir fry with ginger and garlic gluten-free?

To make this recipe 100% gluten-free, ensure you use tamari or coconut aminos instead of traditional soy sauce.

Can I add protein to this stir fry?

Absolutely. Crispy tofu, sliced chicken, or shrimp work beautifully with the ginger and garlic flavors. Cook the protein first, remove it from the pan, and then toss it back in at the end.

autumn vegetable stir fry with ginger and garlic: 5 Easy Steps

Name: Autumn Vegetable Stir Fry with Ginger and Garlic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 cups butternut squash, peeled and diced into 1/2-inch cubes; 1 cup Brussels sprouts, halved; 2 large carrots, sliced into thin coins; 2 cups kale, stemmed and torn into pieces; 1 red bell pepper, sliced into strips; 2 tablespoons fresh ginger, grated; 4 cloves garlic, minced; 3 tablespoons soy sauce or tamari; 1 tablespoon maple syrup; 2 tablespoons avocado oil or grapeseed oil; 1 teaspoon toasted sesame oil; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); Toasted sesame seeds for garnish

Ingredients

Scale

2 cups butternut squash, peeled and diced into 1/2-inch cubes
1 cup Brussels sprouts, halved
2 large carrots, sliced into thin coins
2 cups kale, stemmed and torn into pieces
1 red bell pepper, sliced into strips
2 tablespoons fresh ginger, grated
4 cloves garlic, minced
3 tablespoons soy sauce or tamari
1 tablespoon maple syrup
2 tablespoons avocado oil or grapeseed oil
1 teaspoon toasted sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Toasted sesame seeds for garnish

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Instructions

Step 1: Prepare the sauce by whisking together the soy sauce, maple syrup, and cornstarch slurry in a small bowl; set aside.
Step 2: Heat the avocado oil in a large wok or skillet over high heat until shimmering.
Step 3: Add the diced butternut squash and carrots. Stir-fry for 5-6 minutes until they begin to soften and develop a light golden brown color.
Step 4: Toss in the Brussels sprouts and red bell pepper. Continue to stir-fry for another 4 minutes.
Step 5: Create a small well in the center of the vegetables and add the grated ginger and minced garlic. Sauté for 30-60 seconds until highly fragrant.
Step 6: Add the kale to the wok and pour the sauce over the mixture. Toss constantly for 2 minutes until the kale is wilted and the sauce has thickened into a glossy glaze.
Step 7: Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving hot.

Notes

Ensure the butternut squash is cut small so it cooks at the same rate as the other vegetables.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 9g
Sodium: 480mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg