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Ginger Veggie Stir Fry

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Ginger Veggie Stir Fry

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!

Nutrition Information
  • Calories: 134 kcal
  • Carbohydrates: 42g
  • Protein: 6g
  • Potassium: 595mg
  • Fiber: 5g
  • Sugar: 1g

Ingredients:

    • 4 tablespoons vegetable oil, divided

    • 2 teaspoons chopped fresh ginger root, divided

    • 1 ½ cloves garlic, crushed

    • 1 tablespoon cornstarch

    • 1 small head broccoli, cut into florets

    • ¾ cup julienned carrots

    • ½ cup snow peas

    • ½ cup halved green beans

    • 2 ½ tablespoons water

    • 2 tablespoons soy sauce

    • ¼ cup chopped onion

    • ½ tablespoon 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!

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