IS GINGER A VEGETABLE RECIPES

GINGER VEGGIE STIR-FRY RECIPE | ALLRECIPES

Ginger Veggie Stir-Fry Recipe | Allrecipes image

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.

Provided by veggigoddess

Categories World Cuisine Asian

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

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

Steps:

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.
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.

Nutrition Facts : Calories 118.6 calories, CarbohydrateContent 8 g, FatContent 9.3 g, FiberContent 2.2 g, ProteinContent 2.2 g, SaturatedFatContent 1.5 g, SodiumContent 903.3 mg, SugarContent 2.5 g

GINGER VEGETABLE STIR-FRY RECIPE | EATINGWELL

Ginger Vegetable Stir-Fry Recipe | EatingWell image

Baby corn, pea pods and water chestnuts, along with a soy and ginger sauce add Asian flavor to this simple vegetable side dish.

Provided by Diabetic Living Magazine

Categories Healthy Vegetarian Stir Fry Recipes

Total Time 30 minutes

Number Of Ingredients 13

Ingredients

½ cup cold water
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
½ teaspoon ground ginger
1 tablespoon canola oil or cooking oil
2 cups broccoli and/or cauliflower florets
1 carrot, thinly bias-sliced
¼ cup chopped onion
1 clove garlic, minced
½ cup fresh sugar snap peas, tips and strings removed (about 2 ounces)
½ large red or green sweet pepper, seeded and cut into strips
½ (14 ounce) can baby corn, drained and halved crosswise
½ (8 ounce) can sliced water chestnuts, drained

Steps:

In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside.
In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, baby corn, and water chestnuts; stir-fry for 2 minutes.
Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Nutrition Facts : Calories 56 calories, CarbohydrateContent 7 g, FatContent 2 g, FiberContent 2 g, ProteinContent 2 g, SodiumContent 120 mg

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