Lemon Ginger Stir-Fry
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Craving flavor and want a fast and easy meal that will satisfy the whole family? Then you’re going to love this Lemon Ginger Stir-Fry! You choose your protein – chicken, shrimp, beef or pork and loads of yummy AIP veggies! This one will help you meet at least half of you daily AIP veggie goal if you’re doing it right.
Don’t worry if you don’t have fresh garlic, ginger and lemon, this dish is still delicious using quick pantry alternatives.
Looking to spice things up .. Add extra ginger!
Want to up your veggie intake? Serve it over cauliflower rice … but in my opinion, that’s more work than you need to go to! Try using sliced cauliflower florets in the stir-fry instead, I find it tricks my hubby into thinkin there’s more chicken in the dish than there really is (shhhhh!).
Hope you and your family enjoy this as much as we do!
Lemon Ginger Stir-Fry
♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ This fast, flavorful meal is easy and helps you meet a huge portion of your daily veggie goal on the AIP.
- 2 Tbsp. Avocado Oil, Coconut Oil or Good Quality Extra Virgin Olive Oil
- 1/2 lb Your choice of protein, thinly sliced or cubed - Chicken, Pork Loin, Steak or Shrimp
- 2 Cups Firm AIP Vegetables of Your Choice, sliced for quick stir-frying. Great options are: Carrots, Celery, Onion, Broccoli, Broccolini/Rapini, Cauliflower, Asparagus,
- 2 to 4 Cups Tender AIP Veggies/Greens of Choice, sliced. Great options are: Mushrooms, Bok Choy, Pak Choy, Shanghai Choy, Swiss Chard, Spinach or Baby Spinach
- 2 Tbsp. Water or Bone Broth
- 2 or 3 Green Onions, thinly sliced for garnish and added flavor
Lemon Ginger Sauce
- 1/2 Cup Coconut Aminos
- 1 Inch Piece of Organic Ginger, grated (or 1 tsp. Ground Ginger)
- 2 Cloves of Garlic, minced or grated (or 1 tsp Garlic Powder)
- 1 Lemon, zested (I used a Meyer Lemon)
- 2 Tbsp. Lemon Juice (I used a Meyer Lemon)
- 1 Tbsp. Coconut Sugar
- 2 tsp. Arrowroot or Tapioca Starch
- Start by ensuring all of your protein and vegetables are sliced and ready to go.
- Whisk all sauce ingredients together in a small bow.
- Heat oil in a large frying pan or wok.
- Add protein and stir-fry until cooked through (cooking time will depend on the type of protein you choose). Season with a pinch of Himalayan Salt or Herbamare if you have it. Remove cooked protein to a small bowl, leaving any juices in the pan.
- Add the firm veggies to the pan and add a small amount of water or broth to deglaze the pan and keep the veg from sticking.
- Stir-fry for 2-3 minutes but don't over-do it, you want your veg to be slightly crisp and this will depend on how how thin or thick your veggies are cut.
- Add the tender veggies to the pan along with the pre-cooked protein. Stir to combine and then add the sauce immediately.
- Continue cooking until the sauce has thickened slightly and your veggies are al dente.
- Serve immediately.