| Prep: 25 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 10g | 1g | 20g |
| sugars | fibre | protein | salt |
| 10g | 4g | 4g | 0.25g |
There’s something remarkably special about my Stir-fried Vegetables with Cassumunar Ginger recipe that evokes my love for vibrant, soulful cooking. With roots steeped deep within the culinary dance between the Caribbean and Spanish cuisine, this dish is a rich blend of radiant colors and tantalizing flavors one cannot easily forget.
A Colorful Composition of Nourishment
Each ingredient in this Stir-fried Vegetables with Cassumunar Ginger recipe has a story to tell and health benefits to offer. The bright bell peppers bring a variety of vitamins, notably Vitamin C, to the table, while the carrots and broccoli, rich in Vitamin A and K respectively, add to the healthful melody of this nutrient-dense stir-fry. Keeping things light, fresh, and exciting, mango, pineapple, and orange segments introduce a tropical zing that reminds me of warm Miami afternoons and brings a delightful sweetness to balance the savory components of the dish.
Dancing Between Flavors
The rich, aromatic cassumunar ginger, a staple in Thai cuisine, introduces a unique depth of flavor to this dish. Sometimes, I like to think of each ingredient as another dance partner on my culinary stage, swaying and twirling between spicy, sweet, and savory tones, creating a harmonious, enchanting performance that delights the senses.
In the realm of Spanish cuisine, this mouth-watering dish can serve as an exotic take on the traditional Pisto, a popular vegetable stir-fry. As a tapas queen, I can surely attest to the versatility of this recipe. It pairs splendidly with a slice of toasted bread and a glass of chilled White Rioja.
In the spirit of clean eating without compromising on taste, I’ve added low-sodium soy sauce and a hint of sugar to enhance flavors, while the cornstarch provides a beautiful gloss and keeps the rich sauce in harmony with the rest of the dish. Topping off with fresh cilantro not only plays up the color scheme, but also lends an extra burst of freshness. From top to bottom, every element of this gorgeous stir-fry has a hand in crafting an unforgettable culinary experience.
What You’ll Need
- 4 tablespoons of vegetable oil
- 2 tablespoons of cassumunar ginger, minced
- 1 medium-sized red bell pepper, thinly sliced
- 1 medium-sized green bell pepper, thinly sliced
- 1 medium-sized yellow bell pepper, thinly sliced
- 2 carrots, julienne cut
- 2 cups of broccoli florets
- 1 cup of snap peas, trimmed
- 1 medium-sized onion, thinly sliced
- 4 cloves of garlic, minced
- 1/2 cup of mango, peeled and sliced
- 1/2 cup of fresh pineapple chunks
- 1/2 cup of orange segments
- 3 tablespoons of low-sodium soy sauce
- 1 teaspoon of cornstarch
- 2 tablespoons of water
- 1 teaspoon of sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Method
Step One
Start by heating the vegetable oil in a large pan or wok on medium-high heat. Once hot, add the minced cassumunar ginger and minced garlic and cook for about 1-2 minutes, stirring regularly to prevent burning.
Step Two
Add the thinly sliced onion to the pan and sauté until it becomes translucent and soft, which usually takes about 3 minutes.
Step Three
Next, toss in the sliced red, green and yellow bell peppers, julienne cut carrots, broccoli florets, and trimmed snap peas. Stir-fry the vegetables for about 5-7 minutes, or until they start to soften.
Step Four
While the vegetables are cooking, combine the low-sodium soy sauce, cornstarch, water, and sugar in a small bowl. This will be the sauce for the stir-fry. Stir until the cornstarch and sugar are completely dissolved.
Step Five
Pour the soy sauce mixture into the pan, making sure to evenly coat the vegetables. Stir well, and continue to cook for another 2 minutes, or until the sauce has slightly thickened.
Step Six
Add the sliced mango, pineapple chunks, and orange segments to the pan. Stir everything together and cook for a additional 1-2 minutes, just until the fruits are heated through.
Step Seven
Season the stir-fry with salt and pepper to taste. Be sure to stir well to evenly distribute the seasonings.
Step Eight
Remove the pan from heat, garnish the stir-fry with fresh cilantro and serve hot. Enjoy the colourful and nutritious Stir-fried Vegetables with Cassumunar Ginger!
