Ginger Veggie Stir-Fry

Ginger Veggie Stir-Fry

321
veggigoddess 8

"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."
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Ingredients

40 m servings 119 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 903 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

321
  1. 453 Ratings

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Most helpful positive review

I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vege...

Most helpful critical review

Being asian and having grown up with authentic asian stir-fry's, I consider this dish a good imitation. I added several additional ingredients, such as fish sauce. Overall, good.

I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vege...

Being asian and having grown up with authentic asian stir-fry's, I consider this dish a good imitation. I added several additional ingredients, such as fish sauce. Overall, good.

VERY YUMMY! I'm glad I found this today. I was in the mood for something good. Of course I had to tweak your recipe a bit for my family, but your garlic/ginger/corn starch blend is a keeper! Her...

My husband, 20-month-old son, and I all enjoyed this recipe. I've already prepared it twice. Only modifications were more garlic and used dark sesame oil for a more rich flavor. Great for use...

I didn't have the veggies that this recipe called for so I just used what I had on hand (carrots, red pepper, celery, broccoli, and some spinach) but kept it to about the same amount of veggies ...

Wow. This one is such a keeper. I didn't have any of the fresh veggies listed, so I used frozen carrots, broccoli, and cauliflower - plus I added some chicken. I am in love with ginger, and this...

A great, simple recipe. To make it easier, I used ginger paste and minced garlic from a jar, and frozen vegetables. I just made it tonight..yum!

This was pretty good, but nothing spectacular...not as much flavor as I expected. I even used 3 cloves of minced garlic, and half sesame oil for more flavor. Also, seems there is too much oil.....

Fantastic!! I used broccoli, mushrooms, onions & spinach. Even the kids loved it.