Ginger Veggie Stir-Fry recipe
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Ingredients
- 1 tablespoon cornstarch 1 ½ cloves garlic, crushed 2 teaspoons chopped fresh ginger root, divided ¼ cup vegetable oil, divided 1 small head broccoli, cut into florets ½ cup snow peas ¾ cup julienned carrots ½ cup halved green beans 2 tablespoons soy sauce 2 ½ tablespoons water ¼ cup chopped onion ½ tablespoon salt
Nutrition Info
- 118.6 caloriescarbohydrate: 8 gcholesterol: : -fat: 9.3 gfiber: 2.2 gprotein: 2.2 gsaturatedFat: 1.5 gservingSize: -sodium: 903.3 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Ginger Veggie Stir-Fry
Directions
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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.