Introduction

This Maple Ginger Beet Stir Fry is a vibrant and flavorful dish that’s both nourishing and easy to prepare. Packed with colorful vegetables and infused with warming spices and a touch of sweetness, it’s perfect for a quick weeknight dinner. Enjoy a wholesome meal that delights the senses and satisfies hunger.

A white speckled bowl holds this colorful dish with three main layers: the bottom layer is white rice, soft and fluffy, covering the bowl’s base; on top of this, deep red, round beet slices are generously spread across one half of the bowl, showing a smooth, moist texture; sitting on the beets and scattered across the bowl are small, golden yellow chunks of cooked vegetables and light brown chickpeas with a shiny glaze, adding a mix of textures. On the other half above the rice, bright green broccoli pieces with a slightly charred look add freshness and color. The dish is sprinkled with chopped green herbs and white sesame seeds for extra detail. The bowl is set on a white marbled surface, with a dark textured cloth and a partial view of an orange slice around it, while a wooden spoon’s handle appears at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 small red onion

1/2 cup sliced mushrooms

1 cup broccoli florets

1 medium carrot, sliced into coins

3 tablespoons water

2 teaspoons olive oil

3 cloves garlic, minced

1 inch fresh ginger, minced

1 can chickpeas, rinsed and drained

3 Love Beets, cubed

1 1/2 tablespoons tamari or soy sauce

1 tablespoon maple syrup

1/4 teaspoon Five Spice

Instructions

Step 1: In a pan over medium heat, add the diced red onion and sliced mushrooms. Sprinkle with a pinch of salt and sauté until the onions are softened and translucent, about 3-4 minutes.

Step 2: Toss in the broccoli florets and sliced carrots, stirring for about another minute. Pour in 3 tablespoons of water and cover the pan to steam for 3-4 minutes until the veggies are bright green and tender-crisp.

Step 3: Remove the lid and drizzle in the olive oil. Add the minced garlic and ginger, stirring well for about 1 minute until fragrant and aromatic.

Step 4: Add the rinsed chickpeas and cubed beets to the pan, sautéing until everything is warmed through, stirring occasionally for about 2-3 minutes.

Step 5: Stir in the tamari (or soy sauce), maple syrup, and Five Spice. Sauté until the liquids are absorbed and the vegetables are well-coated, about another 2-3 minutes.

Step 6: Adjust seasonings to your preference. Serve warm over rice or your favorite grain for a satisfying meal.

Tips & Variations

For a nuttier flavor, try toasting some sesame seeds or adding chopped cashews as a topping before serving.

Swap the Love Beets for roasted golden beets if you prefer a milder sweetness and a pop of yellow color.

Use coconut aminos instead of tamari for a soy-free option.

To add more protein, toss in some cubed tofu or tempeh along with the chickpeas.

FAQs

Can I use fresh beets instead of Love Beets?

Yes, fresh beets work well. Be sure to roast or steam them until tender before adding to the stir fry, as fresh beets take longer to cook through.

Is this recipe gluten-free?

It can be, as long as you use tamari instead of regular soy sauce, which often contains gluten. Alternatively, use a gluten-free soy sauce or coconut aminos.