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.
Prep Time::25 mins
Cook Time::15 mins
Total Time::40 mins
Servings::6
Ingredients
4 tablespoons vegetable oil, divided
2 teaspoons chopped fresh ginger root, divided
1 ½ cloves garlic, crushed
1 tablespoon cornstarch
1 small head broccoli, cut into florets
¾ cup julienned carrots
½ cup snow peas
½ cup halved green beans
2 ½ tablespoons water
2 tablespoons soy sauce
¼ cup chopped onion
½ tablespoon salt
Directions
Gather all ingredients.
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Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved.
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Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.
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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.
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Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
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Serve hot and enjoy!
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