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!
⏱️ Recipe Details
Cook Time: 15 mins
Total Time: 40 mins
Servings: 6
📝 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
👩🍳 Directions
Step 1
Gather all ingredients.
Step 2
Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved.
Step 3
Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.
Step 4
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.
Step 5
Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
Step 6
Serve hot and enjoy!
💡 Cook’s Note
I enjoy this with tofu added. It's delicious served over a bed of steamed jasmine rice.
🥗 Nutrition Facts
Calories: 119Total Carbohydrate: 8g
Dietary Fiber: 2g
Total Sugars: 3g
Protein: 2g
Total Fat: 9g
Saturated Fat: 2g
Vitamin C: 46mg
Sodium: 903mg
Calcium: 35mg
Iron: 1mg
Potassium: 245mg
