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5 from 1 vote

The Pantry Capsule: Stir Fry

Part of our Pantry Capsule series, this super simple stir fry is full of flavor and can be a peanut sauce or a traditional style stir fry, plus offers the option of choosing your favorite  protein. Gluten free, dairy free, vegetarian options.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Asian
Keyword: easy stir fry, garlic and ginger stir fry, stir fry recipe
Servings: 4 Servings
Calories: 465kcal
Author: Jen Pinkston


  • 1 lb meat of protein I used chicken thighs (other great options: tofu, shrimp, beef)
  • 1 bag of frozen oriental vegetables
  • 2 cloves garlic chopped
  • 1 half onion chopped
  • ½ teaspoon ginger
  • ½ teaspoon turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Optional: 1 cup frozen edamame 1 tablespoon sesame seeds
  • 1 ½ c rice or quinoa uncooked


  • 4 tablespoon aminos or soy sauce
  • 2 tablespoon honeys
  • 1 teaspoon ginger
  • 1 teaspoon oil
  • 2 tablespoon water
  • 1 clove garlic minced
  • Optional for a peanut sauce: 2 tablespoon peanut butter or nut butter of choice (Pic’s is my favorite!)


  • Cook rice or quinoa with broth or water.
  • Measure sauce ingredients in a small bowl and whisk together, set aside.
  • Heat a saute pan with oil on medium, add onions and saute until clear (about 3-4 minutes), then add protein and garlic, cook through.
  • In the same pan add frozen veggies, spices, and salt and pepper and stir for 3 minutes, then pour sauce over mixture and stir for 2 more minutes.
  • Serve over cooked rice or quinoa and sprinkled with sesame seeds.


Calories: 465kcal | Carbohydrates: 64g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 1228mg | Potassium: 690mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3675IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 5mg