Stir Fried Veggies With Ginger
June 10, 2016
Categories: Dinner, Lunch, Side Dishes, Vegetables, Broccoli, Carrot, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Ladies Luncheon, Mother's Day, Weeknight Meals, Skillet, Wok/Stir-Fry, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"Veggie stir-fries are so healthy and so good. The ginger makes this recipe special. I like to be sure to leave the veggies quite crisp. Use young crisp fresh beans.If you love veggies two people can devour the whole recipe. This recipe was originally from allrecipes by veggiegoddess with modification by me"
- Serving Size: 1 (315.9 g)
- Calories 439
- Total Fat - 28.5 g
- Saturated Fat - 4.1 g
- Cholesterol - 0 mg
- Sodium - 1322.6 mg
- Total Carbohydrate - 46.6 g
- Dietary Fiber - 8.1 g
- Sugars - 27.4 g
- Protein - 5.8 g
- Calcium - 130.7 mg
- Iron - 2.4 mg
- Vitamin C - 84.3 mg
- Thiamin - 0.2 mg
Combine corn starch, garlic, 1 1/2 teaspoons ginger and 2 tablespoons oil. Mix until starch is dissolved.
Add broccoli, peas, carrots & green beans. Toss to coat evenly.
Heat remaining oil in a large skillet or wok, medium heat.
Add veggies including onion..Cook veggies for 5 minutes, stirring them all the while
Stir in the soy sauce and water.
Add remaining ginger. Season with salt and pepper.
Cook veggies until tender but still crisp (apprx 4 minutes).
Tips & Variations
No special items needed.