This veggie stir fry is something I whipped up one day when I felt like cooking a stir fry but did not have all the ingredients called for in some of the stir fry recipes on this site. I used a bunch of vegetables 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!
Ginger Veggie Stir Fry
This veggie stir fry is something I whipped up one day when I felt like cooking a stir fry but did not have all the ingredients called for in some of the stir fry recipes on this site. I used a bunch of vegetables 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!
Ingredients
- 4 tablespoons vegetable oil divided
- 2 teaspoons chopped fresh ginger root divided
- 1 ½ cloves garlic crushed
- 1 tablespoon cornstarch
- 1 small head broccoli cut into florets
- ¾ cup julienned carrots
- ½ cup snow peas
- ½ cup halved green beans
- 2 ½ tablespoons water
- 2 tablespoons soy sauce
- ¼ cup chopped onion
- ½ tablespoon salt or to taste
Instructions
- Gather all ingredients.
- Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved.
- Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.
- Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add vegetable mixture and cook for 2 minutes, stirring constantly to prevent burning.
- Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
- Serve hot and enjoy!
