Matchstick Stir Fry Salad
A colorful, nutritious cool-season salad that’s crisp, satisfying, and perfect with soup and grains.
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Cutting each vegetable into matchsticks takes most of the time for preparing this recipe, but you can prep ahead. Colorful, nutritious, and satisfying, this cold-season salad goes well with lentil or bean soup and a side of noodles or rice.
YIELDS: 4 servings | PREP: 25 minutes | COOK: 7 minutes | Gluten Free option, Dairy Free option
Ingredients
- 1 tablespoon ghee, divided (or extra virgin olive oil for DF option)
- 1 cup carrot matchsticks (2½ inch long)
- ¾ cup purple or watermelon radish matchsticks (2½-inch long)
- 1 cup green bean matchsticks (2½-inch long)
- 1 cup jicama matchsticks (2½-inch long)
- 1 cup golden beet matchsticks (2½-inch long)
- 1 tablespoon matchstick ginger (1½-inch long)
- 2 tablespoons soy sauce (or soy sauce alternative for GF option)
- 2½ teaspoons maple syrup
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper to taste
- 1 tablespoon toasted sesame oil
- ¼ cup chopped fresh parsley leaves
- 2 tablespoons toasted slivered almonds
Instructions
1. Place a large wok over medium-high heat. Add the ghee, then add the carrots, radish, green beans, jicama, beet, and ginger. Stir fry for about 4 to 5 minutes until the vegetables are softer but still crunchy. Stir in the soy sauce, maple syrup, salt, and black pepper and continue to stir fry for another minute.
2. Turn off the heat. Stir in the toasted sesame oil. Garnish each serving with parsley and toasted slivered almonds. Serve hot or warm.
