Description
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 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
Instructions
- Place 2 tablespoons vegetable oil
- 1 teaspoon ginger
- garlic
- and cornstarch in a large bowl; mix until cornstarch is dissolved. Add broccoli
- carrots
- snow peas
- and green beans; toss lightly to coat.
- Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add vegetable mixture and cook for 2 minutes
- stirring constantly to prevent burning.
- Stir in water and soy sauce; add onion
- salt
- and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 6