This vegetable stir-fry is something I whipped up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain 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! Tofu may be added. Serve over a bed of steamed jasmine rice.
Ingredients
- vegetable oil: 4 Tbsp (divided)
- fresh ginger root: 2 tsp (divided, chopped)
- ½ cloves garlic: 1 piece (crushed)
- cornstarch: 1 Tbsp
- head broccoli: 1 piece (cut into florets)
- carrots: 0.75 cup (julienned)
- snow peas: 0.5 cup
- green beans: 0.5 cup (halved)
- ½ tablespoons water: 2 piece
- soy sauce: 2 Tbsp
- onion: 0.25 cup (chopped)
- salt: 0.5 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved. Dotdash Meredith Food Studios
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Add broccoli, carrots, snow peas, and green beans; toss lightly to coat. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
