Ginger Veggie Stir-Fry

Diy cookie recipes for kids.

Recipe Summary Ginger Veggie Stir-Fry

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 | Fast Simple Cookie Recipes

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

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.

Info | Fast Simple Cookie Recipes

prep: 25 mins cook: 15 mins total: 40 mins Servings: 6 Yield: 6 servings

TAG : Ginger Veggie Stir-Fry

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