This veggie stir fry is something I whipped up one day when I felt like cooking a stir fry but did not have all the ingredients called for in some of the stir fry recipes on this site. I used a bunch of vegetables I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy!
Ingredients
- 4 tablespoons vegetable oil , divided
- 2 teaspoons chopped fresh ginger root , divided
- 1.5 cloves garlic , crushed
- 1 tablespoon cornstarch
- 1 small head broccoli , cut into florets
- 0.75 cups julienned carrots
- 0.5 cups snow peas
- 0.5 cups halved green beans
- 2.5 tablespoons water
- 2 tablespoons soy sauce
- 0.25 cups chopped onion
- 0.5 tablespoons salt , or to taste
Instructions
-
1
Gather all ingredients.
-
2
Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved.
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3
Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.
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4
Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add vegetable mixture and cook for 2 minutes, stirring constantly to prevent burning.
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5
Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
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6
Serve hot and enjoy!
Nutrition Facts
Per serving
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