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Ginger Veggie Stir-Fry

  • 6servings
  • 15minutes
  • 119calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon cornstarch

  2. 1 1/2 cloves garlic, crushed

  3. 2 teaspoons chopped fresh ginger root, divided

  4. 1/4 cup vegetable oil, divided

  5. 1 small head broccoli, cut into florets

  6. 1/2 cup snow peas

  7. 3/4 cup julienned carrots

  8. 1/2 cup halved green beans

  9. 2 tablespoons soy sauce

  10. 2 1/2 tablespoons water

  11. 1/4 cup chopped onion

  12. 1/2 tablespoon salt

Instructions Jump to Ingredients ↑

  1. 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.

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