Ginger veggie stir fry, a classic dish that is packed full of vegetables. This dish is a staple in our house. Often, we simply see what veggies we have leftover from the rest of the week, and throw all of them into the wok or saucepan. It is hard to go wrong with this fiery, sweet, and filling meal. The variety of colors you see in your pan speaks wonders to all the nutrition you are about to consume. Enjoy!
|You can see all the bright colors as you|
mix all the veggies together!
Ginger Veggie Stir Fry
1/2 Cup cold water
1 Tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1 Tablespoon olive oil
2 Cups broccoli and or cauliflower
1 Carrot, thinly sliced
1/4 Cup chopped onion
1 Clove garlic, minced
1/2 Cup fresh sugar snap peas, tips and strings removed
1/2 Of a large red or green sweet pepper, cut into strips
1/2 Can baby corn, drained and halved
1/2 Can sliced water chestnuts, drained
In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside.
In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6-8 minutes or until just tender. Add peas, sweet pepper, baby corn, and water chestnuts; stir fry for 2 minutes
Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Serve over cooked brown rice
*Note: You can always add more or less of any veggie. Don't feel restrained to just this list. It's more of a list of suggested veggies!