Ginger Veggie Stir-Fry Recipe
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Ginger Veggie Stir-Fry

By: veggigoddess  
"I just whipped this 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 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."

Rating: This weblink has been rated 206 times with an average star rating of 4.4 Read Reviews (155)

Rate/Review | 13,350 people have saved this

What to Drink?
Wine Riesling
Cocktail Caribbean Breeze
Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 119 | Total Fat: 9.3g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2007 by jL 
I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2003 by TIERNEYPHAM 
Being asian and having grown up with authentic asian stir-fry's, I consider this dish a good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2003 by sheflys 
VERY YUMMY! I'm glad I found this today. I was in the mood for something good. Of course I had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2003 by COOKIN MAMA 
My husband, 20-month-old son, and I all enjoyed this recipe. I've already prepared it twice. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2002 by Amanda Fetters 
Wow. This one is such a keeper. I didn't have any of the fresh veggies listed, so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2002 by SHAHZADI 
A great, simple recipe. To make it easier, I used ginger paste and minced garlic from a jar,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by LORNA MB 
I didn't have the veggies that this recipe called for so I just used what I had on hand... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2003 by RENEE12 
This was pretty good, but nothing spectacular...not as much flavor as I expected. I even used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2003 by JEJC3 
Fantastic!! I used broccoli, mushrooms, onions & spinach. Even the kids loved it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2003 by GREENQUEEN 
Yummmm! I mixed this w/ soba noodles and seitan and it was great! A light ginger flavor and it... MORE

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