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Ginger Lime Stir-Fry

Ginger Lime Stir-Fry
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Ingredients
  1. • 3 tablespoons soy sauce
  2. • Juice from 1 lime
  3. • 1 teaspoon toasted sesame oil
  4. • 1 teaspoon cornstarch
  5. • 1 teaspoon chili paste (optional)
  6. • 2 teaspoons vegetable oil, divided
  7. • 4 ounces mixed mushrooms, sliced
  8. • 1 cup fresh or frozen snow peas
  9. • 1/4 teaspoon salt
  10. • 1/8 teaspoon freshly ground black pepper
  11. • 2 teaspoons minced fresh ginger
  12. • 2 cloves garlic, minced
  13. • 2 scallions, sliced thin, divided
  14. • 2 red bell peppers, sliced thin
  15. • 2 carrots, sliced thin diagonally
  16. • 2 teaspoons sesame seeds
  17. • 3 cups cooked brown rice
Instructions
  1. In a small bowl, whisk together soy sauce, lime juice, sesame oil, cornstarch and chili paste. Set aside.
  2. In your Le Creuset nonstick stir-fry pan, heat 1 teaspoon vegetable oil over medium-high heat. Add mushrooms and cook until they begin to brown. Add snow peas, salt and pepper and toss for 2 minutes until the snow peas are tender. Remove to a bowl.
  3. Heat remaining oil in the pan. Add ginger, garlic and all but 1 tablespoon of the scallions. Cook, stirring, until fragrant, about 30 seconds. Add peppers and carrots and cook, stirring, until just tender, about 3 more minutes.
  4. Stir in the sauce and allow to come to a rapid simmer. Return the mushrooms and peas to the pan and cook 1 minute more.
  5. Serve over steamed rice. Garnish with sesame seeds and remaining sliced scallions.
Notes
  1. All images and content are © 2018 LE CREUSET. All rights reserved.
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