Ginger Vegetable Stir-Fry

    (555)
    40 mins

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


    453 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (555)

    Reviews in English (391)

    by
    481

    I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick.  -  13 Oct 2007  (Review from Allrecipes US | Canada)

    by
    220

    Being asian and having grown up with authentic asian stir-fry's, I consider this dish a good imitation. I added several additional ingredients, such as fish sauce. Overall, good.  -  27 Aug 2002  (Review from Allrecipes US | Canada)

    by
    204

    VERY YUMMY! I'm glad I found this today. I was in the mood for something good. Of course I had to tweak your recipe a bit for my family, but your garlic/ginger/corn starch blend is a keeper! Here is what I did tonight- Hubby demands meat, so cooks chicken breast first and cut it up. I used two bags of Walmart brand sugar snap peas stir fry (1.50/bag), I had to use powdered ginger this time (but I'm sure the fresh would be AWESOME, will try that next time). Since I had so many veggies, I doubled the soy sauce. I also added a can of pineapple chuncks with the juice just before serving. VERY GOOD! thank you for posting!  -  23 Dec 2002  (Review from Allrecipes US | Canada)

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