Tasteful Tuesday: Veggie Stir-Fry

This week’s recipe is great for a healthy and hearty weeknight meal, as well as for serving friends and family during a seasonal party or get-together. The vegetables listed here can be swapped out for others if you desire; try to stay close to the measurements so the ratio of veggies to the garlic and ginger coating stays consistent.

Metal Recipe Card HolderWhat You’ll Need:

  • 1 tablespoon cornstarch
  • 1 1/2 cloves garlic, crushed
  • 2 teaspoons chopped fresh ginger root
  • 1/4 cup vegetable oil, divided
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 3/4 cup carrots, rondelle
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons water
  • 1/4 cup onion, chopped
  • 1/2 tablespoon salt

Directions:

  1. In a large bowl, blend cornstarch, garlic, 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.
  3. Stir in soy sauce and water, then mix in onion and salt. Cook until vegetables are tender but still crisp. Eat alone, over rice or with a meat of your choice.

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