Ginger Stir Fry



Ginger strengthens immunity & improves digestion/absorption of essential nutrients in the body.  Today I was feeling a cold coming on.  I am visiting my parents so my mother & I decided to make this Ginger-based quick & easy recipe packed full of nourishing & beneficial ingredients.  The prep time is 20 minutes, total cook time from start to finish ~45 minutes. 


Ginger is a herb often used in: 

- alleviating nausea, dizziness, motion sickness, morning sickness & stomach pains

- pain reduction from menstrual cramps, common muscle soreness & arthritis

- relieving respiratory ailments

-preventing cold/flu





1 onion

2 tablespoons of ground fresh organic ginger

9 ounces baby bella mushrooms (1 pack)

1 red pepper

1 yellow pepper

1 green pepper

1 orange pepper

canned or fresh beansprouts (14 ounces) 

5 ounces shredded carrots (can buy already shredded) 

2 medium size green squash

1/2 cup string beans 

4 tablespoons of ground ginger root

olive oil

5 tablespoons low sodium lite teriyaki sauce 

black pepper

brown rice 



1. Coat wok pan with olive oil

2. Cut up onion into small pieces & put in wok

3. Add 3 tablespoons of low sodium teriyaki sauce 

4. Use food processor to grind ginger into small pieces OR garlic press to press ginger directly in work OR chop ginger into small pieces

5. Put half of the ground ginger into wok

6. Sprinkle black pepper, then sauté

7.  While sautéing, cut peppers into thin strips 

8.  Add peppers, sauté on low flame for 5 minutes  

9. Add string beans 

10. Slice mushrooms, add mushrooms 

11. Slice squash, add squash

12. Add carrots 

13. Add 2 tablespoons of teriyaki

14.  Saute' all of the vegetables on low to medium light until close to fully cooked, stir frequently. (Should take ~10 to 15 minutes)

15. Add beansprouts

16. Add other 1/2 of ginger (about 2 tablespoons, can add more depending on taste buds)

17. Stir, cook for 2-3 minutes 

18. Plate over 1/2 cup of brown rice

19. Eat

20. Feel good

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