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Directions 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. 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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RIGHTS RESERVED Copyright © 2002
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