Ginger Veggie Stir-Fry

299 Reviews 17 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
veggigoddess
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.
  2. 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.

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Reviews (299)

Rate This Recipe
jL
360

jL

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 vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick.

TIERNEYPHAM
192

TIERNEYPHAM

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.

sheflys
181

sheflys

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! Here is what I did tonight- Hubby demands meat, so cooks chicken breast first and cut it up. I used two bags of Walmart brand sugar snap peas stir fry (1.50/bag), I had to use powdered ginger this time (but I'm sure the fresh would be AWESOME, will try that next time). Since I had so many veggies, I doubled the soy sauce. I also added a can of pineapple chuncks with the juice just before serving. VERY GOOD! thank you for posting!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 903 mg
  • 36%

Based on a 2,000 calorie diet

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