Ginger Lime Stir Fry

Ginger Lime Stir-Fry Recipe

Whip Up a Tasty Stir Fry in No Time

This Thai-inspired ginger lime stir fry is easy to make and tastes terrific served over rice or noodles. It’s great as a side dish or as main course by adding a protein source such as tofu, peanuts, cashews, cooked shrimp, or diced chicken. Using a Le Creuset Toughened Nonstick fry pan is recommended to achieve a deep, brown sear without overcooking with easy release and clean up. The deep sides are perfect for tossing and stirring the ingredients.

Ginger Lime Stir Fry


  • 3 tbsp. soy sauce
  • Juice from 1 lime
  • 1 tsp. toasted sesame oil
  • 1 tsp. cornstarch
  • 1 tsp. chili paste (optional)
  • 2 tsp. vegetable oil (divided)
  • 4 oz. mixed mushrooms, sliced
  • 1 cup snow peas (fresh or frozen)
  • 1/4 tsp. salt
  • 1/8 tsp. fresh black pepper
  • 2 tsp. minced fresh ginger
  • 2 cloves garlic, minced
  • 2 scallions, sliced thin
  • 2 red bell peppers, sliced thin
  • 2 carrots, sliced thin diagonally
  • 2 tsp. sesame seeds
  • 3 cups cooked white or brown rice



Whisk soy sauce, lime juice, sesame oil, cornstarch, and chili paste (optional) together in a small bowl, set aside.

Heat 1 tsp. oil over medium high heat in a nonstick stir fry pan. Add mushrooms and cook until beginning to brown, add snow peas, salt and pepper, and toss for 2 minutes until snow peas are tender. Remove to a bowl.

Heat remaining oil in the stir fry pan and add ginger, garlic, and all but 1 tbsp. of the scallions. Cook while stirring until fragrant, about 30 seconds. Add peppers and carrots and cook while tossing and stirring until just tender, about 3 more minutes. Stir in sauce and allow to come to a rapid simmer, then stir in mushrooms and peas, cooking for 1 minute more. Serve over steamed rice, garnished with sesame seeds and remaining sliced scallions.