Easy Sesame Ginger Vegetable Skillet with Bold, Zesty Flavors

why make this recipe

The Easy Sesame Ginger Vegetable Skillet is a fantastic dish that packs bold, zesty flavors into one simple meal. It is quick to prepare, colorful, and it’s also very healthy! The combination of fresh vegetables and a delicious sesame ginger sauce makes it a delightful option for lunch or dinner. You can easily customize the protein to suit your taste, whether you choose tofu for a vegetarian option or chicken for a meaty version. This recipe promotes a balanced diet full of vitamins and nutrients, perfect for everyone!

how to make Easy Sesame Ginger Vegetable Skillet

1. Prepare the Vegetables: Start by washing and chopping all your vegetables. Make sure to slice the red bell pepper, thinly slice the carrots, and trim the snap peas. Don’t forget to slice the green onions to add freshness.

2. Cook the Protein: If you are using chicken, cook it in a large skillet until it’s golden brown. If you are using tofu, make sure it’s firm, and you can either cube it or leave it whole.

3. Heat the Oil: Add sesame oil to the skillet over medium-high heat. Wait for the oil to heat up.

4. Add Garlic and Ginger: Once the oil is hot, toss in the minced garlic and grated ginger. Stir them for about a minute until they release their aroma.

5. Add the Vegetables: Next, add the broccoli florets, sliced red bell pepper, carrots, and snap peas to the skillet. Stir well to coat the veggies in the flavorful oil. Cook for about 5-7 minutes, until the vegetables are tender yet crisp.

6. Make the Sauce: In a small bowl, mix together soy sauce, honey (or maple syrup), rice vinegar, and crushed red pepper flakes.

7. Combine and Cook: Pour the sauce over the cooked vegetables and protein in the skillet. Stir everything to combine and let it cook for another 2-3 minutes.

8. Finish: Sprinkle the toasted sesame seeds and green onions on top before serving.

how to serve Easy Sesame Ginger Vegetable Skillet

Serve the Easy Sesame Ginger Vegetable Skillet hot from the skillet. It makes a perfect main dish and can be served over rice, quinoa, or noodles for a complete meal. You can garnish it with extra sesame seeds or chopped green onions for added color and crunch.

how to store Easy Sesame Ginger Vegetable Skillet

If you have leftovers, let the skillet cool and transfer the dish to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet or microwave until heated through.

tips to make Easy Sesame Ginger Vegetable Skillet

• Feel free to mix and match the vegetables based on what’s in season or what you have at home.
• For a more intense flavor, let the sauce sit for a few minutes before adding it to the skillet.
• If you like it spicy, add more crushed red pepper flakes or a splash of hot sauce.

variation

You can make this dish gluten-free by using tamari instead of soy sauce. Additionally, you can add nuts like cashews or peanuts for an extra crunch. Some people like to add a squeeze of lime juice for a fresh tangy finish.

FAQs

1. Can I use frozen vegetables?
   Yes, you can use frozen vegetables! Just make sure to thaw them before cooking to ensure even cooking.

2. What can I substitute for tofu?
   You can substitute with cooked chicken, shrimp, or even tempeh for a different protein source.

3. How can I make this dish vegan?
   This recipe is already vegan if you use maple syrup instead of honey. Just ensure any proteins you add are also vegan.

Easy Sesame Ginger Vegetable Skillet

A quick and healthy dish packed with bold flavors, featuring fresh vegetables and a delicious sesame ginger sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 250

Ingredients Method Notes

Ingredients

  

For the vegetables

• 1 cup broccoli florets Fresh or frozen
• 1 medium red bell pepper Sliced
• 2 medium carrots Thinly sliced
• 1 cup snap peas Trimmed
• 2 stalks green onions Sliced

For the protein

• 1 cup chicken or tofu Use firm tofu for vegetarian option, cooked chicken for non-vegetarian

For the sauce

• 3 tablespoons soy sauce Use tamari for gluten-free option
• 1 tablespoon honey or maple syrup Substitute for a vegan option
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes Add more for more heat

For cooking

• 2 tablespoons sesame oil For cooking
• 2 cloves garlic Minced
• 1 tablespoon fresh ginger Grated
• 1 tablespoon toasted sesame seeds For garnish

Method

 

Preparation

1. Wash and chop all the vegetables, slicing the red bell pepper, thinly slicing the carrots, and trimming the snap peas.

Cooking the Protein

1. Cook the chicken in a large skillet until golden brown, or prepare firm tofu by cubing or leaving it whole.

Heat and Add Aromatics

1. Add sesame oil to the skillet over medium-high heat and allow it to heat up.
2. Once hot, add minced garlic and grated ginger, stirring for about a minute.

Add Vegetables

1. Add broccoli florets, sliced red bell pepper, carrots, and snap peas to the skillet. Stir well and cook for about 5-7 minutes until the vegetables are tender yet crisp.

Make the Sauce

1. In a small bowl, mix soy sauce, honey (or maple syrup), rice vinegar, and crushed red pepper flakes.

Combine and Finish

1. Pour the sauce over the cooked vegetables and protein in the skillet. Stir to combine and let it cook for another 2-3 minutes.
2. Sprinkle the toasted sesame seeds and sliced green onions on top before serving.

Notes

Feel free to mix and match vegetables and adjust spice levels according to your taste. Let the sauce sit for more intense flavor. For a fresh finish, add a squeeze of lime juice.