Ginger Veggie Stir-Fry

Ginger Veggie Stir-Fry
Source: http://allrecipes.com/recipe/ginger-veggie-stir-fry/detail.aspx

Yield 6 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

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.


 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	119	9	8	2	2

 

Amount	Measure	Ingredient	Class
1	Tbsp	cornstarch	baking
1 1/2	cloves	garlic	produce
2	tsp	ginger, fresh	produce
1/4	cup	oil, vegetable	baking
1	each	broccoli, small	produce
1/2	cup	peas, snow	produce
3/4	cup	carrots	produce
1/2	cup	beans, string	produce
2	Tbsp	soy sauce	baking
1/4	cup	onion	produce