Ginger Veggie Stir-Fry - Secretsfrommyapron

Ingredients

1 tablespoon cornstarch

1 ½ cloves garlic, crushed

2 teaspoons chopped fresh ginger root, divided

¼ cup vegetable oil, divided

1 small head broccoli, cut into florets

½ cup snow peas

¾ cup julienned carrots

½ cup halved green beans

2 tablespoons soy sauce

2 ½ tablespoons water

¼ cup chopped onion

½ tablespoon salt

Directions

Step 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.

Step 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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