STIR FRY VEGGIES FROZEN 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 Asian Recipes

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

FLAVORFUL BEEF STIR-FRY RECIPE | ALLRECIPES

Flavorful Beef Stir-Fry Recipe | Allrecipes image

A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.

Provided by Kitchenista Jane

Categories Chinese Recipes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 cups brown rice
4 cups water
2 tablespoons cornstarch
2 teaspoons white sugar
6 tablespoons soy sauce
¼ cup white wine
1 tablespoon minced fresh ginger
1 pound boneless beef round steak, cut into thin strips
1 tablespoon vegetable oil
3 cups broccoli florets
2 carrots, thinly sliced
1 (6 ounce) package frozen pea pods, thawed
2 tablespoons chopped onion
1 (8 ounce) can sliced water chestnuts, undrained
1 cup Chinese cabbage
2 large heads bok choy, chopped
1 tablespoon vegetable oil

Steps:

Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

Nutrition Facts : Calories 664.9 calories, CarbohydrateContent 104.6 g, CholesterolContent 38.6 mg, FatContent 13.8 g, FiberContent 11.7 g, ProteinContent 30.5 g, SaturatedFatContent 3 g, SodiumContent 1593.6 mg, SugarContent 12 g

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