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Ginger Veggie Stir-Fry
This vegetable stir-fry is something I whipped 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 vegetables 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
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4 tablespoons vegetable oil, divided
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2 teaspoons chopped fresh ginger root, divided
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1 ½ cloves garlic, crushed
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1 tablespoon cornstarch
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1 small head broccoli, cut into florets
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¾ cup julienned carrots
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½ cup snow peas
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½ cup halved green beans
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2 ½ tablespoons water
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2 tablespoons soy sauce
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¼ cup chopped onion
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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.
