Ginger Veggie Stir-Fry recipe

6 servings

1 tablespoon cornstarch

1 1/2 cloves garlic, crushed

2 teaspoons chopped fresh ginger root, divided

1/4 cup vegetable oil, divided

1 small head broccoli, cut into florets

1/2 cup snow peas

3/4 cup julienned carrots

1/2 cup halved green beans

2 tablespoons soy sauce

2 1/2 tablespoons water

1/4 cup chopped onion

1/2 tablespoon salt

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.