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Ginger Vegetable Stir-Fry

by Farmers' Almanac Staff | Monday, January 17th, 2011 | From: Entrées

Ginger Vegetable Stir-Fry

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:
In 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. Heat remaining 2 tablespoons oil in 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. Makes 6 servings.

1 comment

1 Deborah Tukua { 09.12.11 at 4:57 pm }

Perfect! I have a left-over steak that I was going to cut up and put with an alfredo sauce and pasta, but that’s such a heavy dinner. Instead — I’m going to take your excellent stir-fry recipe, toss in the vegetables, some cooked brown rice, mushrooms, bellpeppers from our garden and liquid aminos. Thanks!!

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