Ginger Vegetable Stir-Fry

    Ginger Vegetable Stir-Fry


    453 people made this

    About this recipe: This dish has a mild ginger flavour that can be adjusted according to taste. Works well with tofu. Serve over steamed jasmine rice.

    Serves: 6 

    • 3 teaspoons cornflour
    • 1 1/2 cloves garlic, crushed
    • 1 good knob (2.5cm-3cm) root ginger, finely chopped
    • 4 tablespoons (60ml) vegetable oil, divided
    • 1 small head broccoli, cut into florets
    • good handful snow peas, trimmed
    • 1 carrot, peeled and cut into julienne (thin) strips
    • good handful green beans, trimmed and halved
    • 2 tablespoons (30ml) soya sauce
    • 2 tablespoons (30ml) water
    • 1/2 medium onion,finely chopped
    • 1-2 teaspoons salt

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. In a large bowl, blend cornflour, garlic, 1/2 of the ginger and 2 tablespoons vegetable oil until cornflour is dissolved. Mix in broccoli,snow peas, carrots and green beans, tossing to lightly coat.
    2. Heat remaining 2 tablespoons oil in a large deep frying pan or wok over medium-high heat. Stir fry vegetables for 2 minutes. Stir in soya sauce and water. Mix in onion, salt and remaining ginger. Cook until vegetables are tender but still crisp.

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