Selasa, 21 Oktober 2014

Ginger Veggie Stir-Fry

Ginger Veggie Stir-Fry

 "I used certain veggies 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! Tofu may be added. Serve over a  bed of steamed jasmine rice."

 Original recipe makes 6 servings 

  •  1 tablespoon cornstarch 
  •  1 1/2 cloves garlic, crushed 
  •  2 teaspoons chopped fresh ginger root, divided 
  •  1/4 cup vegetable oil, divided 
  •  1 small head broccoli, cut into florets
  •  1/2 cup snow peas
  •  3/4 cup julienned carrots
  •  1/2 cup halved green beans 
  •  2 tablespoons soy sauce 
  •  2 1/2 tablespoons water
  •  1/4 cup chopped onion 
  •  1/2 tablespoon salt


  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.
  2. 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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