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Ginger Veggie Stir-Fry
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| Ingredients Edit and Save Original recipe makes 6 servingsChange Servings | |
| 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 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.
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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