Gluten Free Garlic-Ginger White Bean Stir-Fry
This weeknight stir-fry is bold, satisfying, and comes together in under 30 minutes — the kind of meal that makes you wonder why you ever bothered with takeout. Creamy white beans stand in as the protein here, crisping up beautifully in a hot wok before getting coated in a glossy sauce built from tamari, rice vinegar, toasted sesame oil, and a touch of honey. The key to keeping this dish wheat-free is using tamari in place of conventional soy sauce, which typically contains wheat — a small swap that makes a big difference without sacrificing any of that deep, savory flavor. Broccoli and red bell pepper add color and crunch, while fresh garlic and ginger hit the pan at just the right moment to turn fragrant and golden without burning. The sauce thickens quickly thanks to a teaspoon of cornstarch, clinging to every bean and vegetable in the most satisfying way. Finished with sliced scallions and an optional scatter of sesame seeds, it's a complete, vibrant meal that serves four and looks far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tsp honey
- ¼ tsp red pepper flakes
For the stir-fry
- 2 tbsp neutral oil (such as avocado or canola oil)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 scallions, thinly sliced
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, cornstarch, honey, and red pepper flakes until the cornstarch is fully dissolved. Set aside.
- 2
Heat the neutral oil in a large wok or 12-inch skillet over high heat until the oil shimmers and just begins to smoke.
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