Garlic Ginger Tamari Vegetable Stir-Fry
This Garlic Ginger Tamari Vegetable Stir-Fry combines zucchini, yellow squash, red bell pepper and red onion in a savoury garlic ginger tamari sauce. Fresh basil and sesame seeds add extra flavour and texture to this easy vegetable side dish.
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Small mixing bowl
- Wooden spoon or spatula
- Measuring spoons
- Garlic press or fine grater for the garlic and ginger
Ingredients
- 1 zucchini medium sized
- 1 yellow summer squash medium sized
- 1 red bell pepper large
- 1 red onion medium sized
- 2 tablespoons olive oil divided
- 3 tablespoons tamari sauce
- 3 cloves garlic finely minced
- 1 tablespoon fresh ginger finely grated
- 2 tablespoons chopped fresh basil plus more for garnish
- 1 tablespoon sesame seeds for sprinkling
- Freshly ground black pepper to taste
Instructions
- Prepare the vegetables. Cut the zucchini and yellow squash into thick half-moons, about ½-inch thick. Cut the red bell pepper into large bite-size pieces and the red onion into chunky wedges. Keeping the vegetables fairly large will give you the same rustic appearance as the photos.
- Make the tamari mixture. In a small bowl, stir together the tamari, garlic and fresh ginger. Set aside.
- Start the onion and pepper. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the red onion and bell pepper. Cook for about 3–4 minutes, stirring occasionally, until the edges begin to soften and lightly brown.
- Add the squash and zucchini. Add the remaining tablespoon of olive oil, followed by the yellow squash and zucchini. Cook for another 5–7 minutes, tossing occasionally rather than constantly stirring. This allows the vegetables to develop the browned edges visible in the photos.
- Add the garlic ginger tamari sauce. Pour the tamari mixture over the vegetables and toss well. Cook for another 1–2 minutes, until the sauce lightly reduces and coats the vegetables with a glossy finish.
- Finish with basil. Remove the skillet from the heat and gently toss in the chopped fresh basil.
- Serve. Spoon the vegetables into a wide serving bowl and sprinkle generously with sesame seeds and a little additional chopped basil.
For the best Garlic Ginger Tamari Vegetable Stir-Fry, keep the skillet hot and avoid overcooking the zucchini and yellow squash. A quick cook gives the vegetables lightly caramelized edges while keeping them colourful, tender and slightly crisp.
Notes
- Cut the vegetables evenly. Keep the zucchini and yellow squash in fairly thick pieces so they stay tender without becoming mushy.
- Use medium-high heat. A hot skillet helps this Garlic Ginger Tamari Vegetable Stir-Fry develop lightly browned edges instead of steaming.
- Cook in stages. Start with the red onion and bell pepper, then add the zucchini and yellow squash since they cook more quickly.
- Don’t overcook the squash. Zucchini and yellow squash taste best when they still have a little bite and hold their shape.
- Add the tamari near the end. This keeps the vegetables from becoming too wet and gives the stir-fry a glossy, savoury coating.
- Fresh garlic and ginger give the best flavour. They add much more brightness to this tamari vegetable stir-fry than dried versions.
- Add basil after cooking. Stir it in at the end so it stays fresh and fragrant.
- Finish with sesame seeds. They add a little crunch and make this easy vegetable side dish look finished and inviting.
- Taste before adding salt. Tamari is naturally salty, so you may not need any extra seasoning.
Nutrition
Serving: 1servingCalories: 121kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 762mgPotassium: 414mgFiber: 3gSugar: 5gVitamin A: 1128IUVitamin C: 58mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!