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Beans & Barley Ginger Stir-Fry


Stir-fry Sauce

  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon finely minced garlic
  • 1/2 tablespoon finely minced fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup sherry
  • 1 1/2 tablespoons wheat-free tamari
  • 1/3 tablespoon hoisin sauce
  • 1/2 cup vegetable stock
  • 1/2 tablespoon cornstarch
  • 1 tablespoon cold water


  • 1/4 cup vegetable oil
  • 1 large carrot, cut into matchstick sized pieces
  • 1 red bell pepper, cut into strips
  • 1 green onion, sliced
  • 4 ribs celery, cut on a bias
  • 6 ribs bok choy, cut into thin strips (or substitute another vegetable of your choice)
  • Cooked rice
  • Toasted sesame seeds for garnish


  1. Stir-fry Sauce: Heat a wok, then add sesame oil and heat. Add garlic, ginger and red pepper and cook briefly. Add sherry and reduce by half. This will take about 7 minutes.
  2. Add tamari, hoisin sauce and vegetable stock and bring to a boil.
  3. In a small bowl, whisk together cornstarch and water and add to sauce. Let boil for 3 minutes or until thickened. Remove from wok and set aside.
  4. Stir-fry: Add vegetable oil to wok and heat. Add all the vegetables and stir-fry, tossing frequently, until heated through but still crisp.
  5. Add prepared stir-fry sauce and toss together. Heat through a few minutes, then serve over rice. Garnish with toasted sesame seeds.

Yield: 6 to 8 servings

Source: Beans & Barley, Milwaukee, Wisconsin

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