Ginger Veggie Stir-Fry

 Ginger Veggie Stir-Fry

Ginger Veggie Stir-Fry

Recipe by veggigoddess 

"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."

 Ginger Veggie Stir-Fry

Ingredients

Original recipe makes 6 servings

   

• 1 tablespoon cornstarh

• 1 1/2 cloves garlic, crushed

• 2 teaspoons chopped fresh ginger root, divided

• 1/4 cup vegetable oil, divided

• 1 small head broccoli, cut into florets

• 1/2 cup snow peas

• 3/4 cup julienned carrots

• 1/2 cup halved green beans

• 2 tablespoons soy sauce

• 2 1/2 tablespoons water

• 1/4 cup chopped onion

• 1/2 tablespoon salt

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.

    Ginger Veggie Stir-Fry