Stir-fried Ginger Veggies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Simply, tasty, healthy. Hooray! You can use seasonal veggies for this if you want, or add tofu, or serve with rice, or whatever you want! A very flexible and delicious recipe. Ingredients:
2 teaspoons cornstarch |
1 clove garlic, crushed |
1 1/4 teaspoons chopped ginger, divided (or use dried) |
2 tablespoons vegetable oil, plus |
2 teaspoons vegetable oil, divided |
2/3 small broccoli, cut into florets |
1/3 cup snow peas |
1/2 cup julienned carrot |
1/3 cup halved green beans |
4 teaspoons soy sauce |
5 teaspoons water |
8 teaspoons chopped onions |
1 teaspoon salt |
Directions:
1. Blend cornstarch, galric, 1 tsp ginger, and 1 tbs and 1 tsp vegetable oil in a large bowl, until cornstarch is dissolved.
2. Mix in broccoli, snow peas, carrots, and green beans until lightly coated.
3. Heat remaining 1 tbs and 1 tsp oil in a large skillet over medium heat.
4. Cook veggies in oil for about 2 minutes, stirring constantly to prevent burning.
5. Stir in soy sauce and water.
6. Mix onion, salt, and remaining 1/4 tsp ginger.
7. Cook until veggies are tender but still crisp.
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