This week the team has whipped up a yummy Ginger Veggie Stir-Fry. It’s quick, easy and delicious and although Vegan, it’s completely open to modify with the protein of your choice.
|1 tablespoon cornstarch1 1/2 cloves garlic, crushed2 teaspoons chopped fresh ginger root,divided1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
|3/4 cup julienned carrots1/2 cup halved green beans2 tablespoons soy sauce2 1/2 tablespoons water1/4 cup chopped onion
1/2 tablespoon salt
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.