This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Ginger Veggie Stir-Fry
Owen's Veggie Stir-Fry
Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce
Stir-Fry Pork with Ginger
Ginger Broccoli Stir-Fry
more »
Top Related Articles
Chopping Ginger
Super-Easy Stir-Fry
Adding Meatless Meals to the Menu
Vegetarian Cuisine
Dinner in an Instant
7 Top-Rated Grilled Shrimp Recipes
Super Bowl(R): Chili Cook-Off
Making Meatloaf
Top Chicken Dinners for Spring
Five Takeout Classics Made Healthy
Related Collections
200 Calories or Less per Serving - Vegetarian
300 Calories or Less per Serving - Vegetarian
Campus Cooking Vegan
Low Carb Main Dish - Vegetarian
Quick and Easy Vegetarian Main Dishes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (236)

What to Drink?
	Riesling
	Beachcomber
	Beer

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

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

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.
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.