"Cooking: Ginger Veggie Stir-Fry - Free Recipe - I just whipped this up one day while I felt like a stir-fry except did not have the entire ingredient called for in a few of the stir-fry recipes resting on this site. I second-hand certain veggies I have on hand, but any recurring veggies may be used. It has a mild ginger flavor that can be improved 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.
* 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.
