Ingredients
- 1 tablespoon cornstarch
- 2 large cloves garlic, crushed
- 3 teaspoons gingerroot, finely chopped (divided)
- 4 tablespoons olive oil (lite, divided)
- 156 grams broccoli (10 florets, 1" size)
- 40 grams sugar snap peas (10 peas, ends trimmed)
- 1 large carrot (thinly sliced)
- 1/4 cup yellow onion, chopped
- 110 grams string beans (10 green beans, trimmed then cut 2 " pieces)
- 2 tablespoons low-sodium soy sauce
- 2 1/2 tablespoons water
- Salt and pepper, to taste
How to Make
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Step 1: Combine corn starch, garlic, 1 1/2 teaspoons ginger and 2 tablespoons oil. Mix until starch is dissolved.
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Step 2: Add broccoli, peas, carrots & green beans. Toss to coat evenly.
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Step 3: Heat remaining oil in a large skillet or wok, medium heat.
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Step 4: Add veggies including onion..Cook veggies for 5 minutes, stirring them all the while
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Step 5: Stir in the soy sauce and water.
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Step 6: Add remaining ginger. Season with salt and pepper.
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Step 7: Cook veggies until tender but still crisp (apprx 4 minutes).
We hope you enjoy this recipe!
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