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Ginger Veggie Stir-Fry

SUBMITTED BY: veggigoddess PHOTO BY: jL

"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."
RECIPE RATING:
The reviewer gave this recipe 112 stars. This recipe average a 4.4 star rating.
Read Reviews (87)
PREP TIME  25 Min
COOK TIME  15 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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. 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 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 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 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 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 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 4 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2003 by BTTRFLY26
Great flavor but doesn't need the salt at the end of the recipe. Also great with added... 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