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Ginger Veggie Stir-Fry

By: Jennifer Maslowski

"Green beans blend nicely with the broccoli, carrots, red onion and sweet potato in this well-seasoned side dish. 'I created this colorful combination from the last remaining items in our refrigerator before a long vacation,' says Jennifer Maslowski, New York, New York."

Rate/Review | Read Reviews (23)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 teaspoon cornstarch
1/4 cup orange juice
2 tablespoons soy sauce
1 medium carrot, julienned
1 cup fresh broccoli florets
1 cup fresh green beans (2-inch pieces)
2 tablespoons olive or vegetable oil
1 cup sweet potato, julienned
1 cup thinly sliced red onion
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper flakes

Directions

In a small bowl, combine cornstarch, orange juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrot, broccoli and beans in oil for 8 minutes. Add sweet potato and onion; stir-fry until vegetables are crisp-tender.
Stir the soy sauce mixture; add to the skillet with garlic, rosemary, ginger, and pepper flakes if desired. Bring to a boil; cook and stir for 1 minute or until thickened.