Lemongrass Ginger Stir-Fry

Lemongrass Ginger Stir Fry

Yum! I like playing around in the kitchen to figure out how to make large batches of food that are full of vegetables and nutrients. This one is definitely going in the bank as one of my go-to regular recipes!


  • 2 TBSP Fresh Ginger Root, Minced
  • 2 Stalks of Fresh Lemongrass, Minced
  • Sesame Seeds, for Ganish
  • 2 Large Chicken Breasts, thinly sliced
  • 2 Steaks (cut of choice), thinly sliced
  • 1 Red and 1 Green Bell Pepper, julienned
  • 4 Carrots, julienned
  • 2 Cups Snow Peas
  • 2 Cups Broccoli, Chopped
  • 2 Packages of Rice Vermicelli
  • 6 TBSP Sesame Oil
  • 1/2 Cup Tamari or Soy Sauce
  • 1/2 Cup Apple Cider Vinegar
  • Dash of Red Pepper Flakes


  • Heat half of the sesame oil in a frying pan on med-high heat
  • Heat the other half in a wok or large stir-fry pan on medium-high heat.
  • Saute half of the minced ginger and lemongrass in the sesame oil, a few minutes. Add the sliced chicken and steak, and pan sear just until both sides of the slices are seared (a few minutes).
  • Remove the meat from the pan and set aside.
  • Saute the remaining ginger and lemongrass in the wok in the sesame oil. When finished, add the remaining vegetables, stir to coat them in the oil.
  • Add the Tamari, Vinegar, Red Pepper Flakes and cover to steam, stirring occasionally.
  • Bring the rice vermicelli to a boil, then drain and toss with 1 tbsp sesame oil to prevent from clumping.
  • Add the meat to the Wok, and continue to cook until vegetables are tender.
  • Serve the stir fry over the rice noodles, and garnish with sesame seeds.

Serves 8


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