-
-
My review
Ginger Veggie Stir-Fry
veggigoddess
"I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies 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! Tofu may be added. Serve over a bed of steamed jasmine rice."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 119 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 119 calories; 9.3 g fat; 8 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 903 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 407585 Ratings
-
-
-
-
-
Most helpful positive review
10/13/2007
I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vege...
Most helpful critical review
8/27/2002
Being asian and having grown up with authentic asian stir-fry's, I consider this dish a good imitation. I added several additional ingredients, such as fish sauce. Overall, good.
Most helpful
Most positive
Least positive
Newest
10/13/2007
I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vege...
8/27/2002
Being asian and having grown up with authentic asian stir-fry's, I consider this dish a good imitation. I added several additional ingredients, such as fish sauce. Overall, good.
12/23/2002
VERY YUMMY! I'm glad I found this today. I was in the mood for something good. Of course I had to tweak your recipe a bit for my family, but your garlic/ginger/corn starch blend is a keeper! Her...
7/7/2002
My husband, 20-month-old son, and I all enjoyed this recipe. I've already prepared it twice. Only modifications were more garlic and used dark sesame oil for a more rich flavor. Great for use...
1/10/2009
I didn't have the veggies that this recipe called for so I just used what I had on hand (carrots, red pepper, celery, broccoli, and some spinach) but kept it to about the same amount of veggies ...
4/13/2002
Wow. This one is such a keeper. I didn't have any of the fresh veggies listed, so I used frozen carrots, broccoli, and cauliflower - plus I added some chicken. I am in love with ginger, and this...
1/4/2003
This was pretty good, but nothing spectacular...not as much flavor as I expected. I even used 3 cloves of minced garlic, and half sesame oil for more flavor. Also, seems there is too much oil.....
8/17/2002
A great, simple recipe. To make it easier, I used ginger paste and minced garlic from a jar, and frozen vegetables. I just made it tonight..yum!