Feel free to add whatever vegetables you want…baby corn, water chestnuts, onion, etc.
1 Tbsp cornstarch
1 1/2 cloves garlic, crushed
2 tsp 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 fresh green beans
2 Tbsp soy sauce
2 1/2 Tbsp water
1/4 cup chopped onion
1/2 Tbsl salt (optional)
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 (optional), and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.