Ginger Veggie Stirfry

Prep Time: 25 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 6

“This recipe calls for broccoli, snow peas, carrots, and green beans, but you can use any of your favorites. The vegetables are stir fried with garlic, ginger, and soy sauce. Serve over your favorite rice.”

Ingredients:
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

Directions:
1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved.

2. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

3. 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.

4. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Nutrition Information

Servings Per Recipe: 6
Calories: 119
   
Amount Per Serving
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 903mg

Amount Per Serving
Total Carbs: 8g
Dietary Fiber: 2.2g
Protein: 2.2g

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