Rating: 4.5 stars 4.4
711 Ratings
  • 5 star values: 414
  • 4 star values: 220
  • 3 star values: 50
  • 2 star values: 18
  • 1 star values: 9

This vegetable stir-fry is something I whipped 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 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! Tofu may be added. Serve over a bed of steamed jasmine rice.

Recipe Summary

25 mins
15 mins
40 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

119 calories; protein 2.2g; carbohydrates 8g; fat 9.3g; sodium 903.3mg. Full Nutrition