Ginger Veggie Stir-Fry
Best stir fry I've made in a long time. In the past I've used frozen vegetables and packaged sauce mixes, but NO more! A goal for this year is to eliminate processed foods in my home and do more scratch cooking with more vegetables. And boy, this recipe fit the bill and was SO tasty. Lots of flavor and lots of crispy fresh veggies. The least healthy part was the jasmine rice I served it with, but that's a must have.
I made this recipe pretty much as written. I did toss the veggies in the cornstarch mix but didn't have a problem with gumminess. However, I did make more sauce (extra 2T soy and 4T water) so perhaps that helped. I also added 1T hot szechuan marinade to give extra flavor without making it too spicy for any family members. We like a little extra sauce with the rice so those amounts worked well.
I used reduced sodium soy sauce and did not add the extra salt. However, since I made extra sauce the dish had plenty of salt. More would have probably been too much.
I used all fresh ingredients: ginger(half amt), garlic, broccoli florets, julienned carrots, sugar snap peas, green onions, and sliced red cabbage. What a yummy and healthy meal. Definitely a do-again!!
Thanks, Veggigoddess. :)
3 users found this review helpful
Jan. 9, 2014