Ginger Veggie Stir-Fry recipe

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Ingredients

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

Nutrition Info

118.6 calories
carbohydrate: 8 g
cholesterol: : -
fat: 9.3 g
fiber: 2.2 g
protein: 2.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 903.3 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

  2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Recipe Yield

6 servings

Recipe Note

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

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