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Ginger Veggie Stir-Fry
I just whipped this up one day when I felt like a stir-fry but did not
   have all the ingredients called for in some of the stir-fry recipes on this
   site. I used certain veggies I had on hand, but any seasonal veggies may be
   used. It has a mild ginger flavor that can be enhanced according to taste,
   and is filling yet light on the tummy! Tofu may be added. Serve over a bed
   of steamed jasmine rice. Prep Time: approx. 25 Minutes. Cook Time: approx.
   15 Minutes. Ready in: approx. 40 Minutes. Makes 6 servings.

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt


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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.