22 February 2016

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

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