Print: Ginger Veggie Stir Fry

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!

Prep

25 min

Cook

48 min

Servings

Difficulty

Medium

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.
3 Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.
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.
5 Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
6 Serve hot and enjoy!

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/ginger-veggie-stir-fry