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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon cornstarch |
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.
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