Meatless Mondays  |  Posted 10.01.14

Ginger Vegetable Stir-Fry

Ginger Vegetable Stir-Fry

Serve over a bed of steamed brown rice, serves 6

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.