Ginger and Lemongrass Vegetable Stir-fry

This easy vegetable stir-fry is a great way to use up leftover vegetables. It's also a healthy and delicious meal that can be served over rice or noodles.

I first developed this recipe when I was living in Thailand. I was teaching English at a local school, and I often had to cook for myself on a budget. I would always buy a bag of frozen vegetables and a few fresh ingredients from the market, and I would stir-fry them together for dinner. This recipe is a variation on that original dish, and it's one of my favorites. It's simple to make, and it's always delicious.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon lemongrass, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup broccoli florets

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion, garlic, ginger, and lemongrass to the skillet and cook until the onion is softened.
3. Add the bell peppers and broccoli to the skillet and cook until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve over rice or noodles.

Why It Works

• The combination of ginger and lemongrass gives this dish a unique flavor that is both refreshing and savory.
• The coconut oil adds a richness and depth of flavor to the dish.
• The bell peppers and broccoli add a pop of color and crunch to the dish.