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Ginger Veggie Stir Fry

Apr 07, 2013 12:06PM

ginger veggie stir fry

Ginger Veggie Stir Fry

by Lindzie St. Martin


1 tablespoon cornstarch

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


*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.  (