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.

Ginger Veggie Stir-Fry

cornstarch

garlic, crushed

ginger root, divided

vegetable oil, divided

broccoli,

snow peas

carrots

green beans

soy sauce

water

onion

salt

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.


I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers.

This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick.

Being asian and having grown up with authentic asian stir-fry's, I consider this dish a good imitation. I added several additional ingredients, such as fish sauce.  Overall, good.

VERY YUMMY! I'm glad I found this today. I was in the mood for something good. Of course I had to tweak your recipe a bit for my family, but your garlic/ginger/corn starch blend is a keeper! Here is what I did tonight- Hubby demands meat, so cooks chicken breast first and cut it up. I used two bags of Walmart brand sugar snap peas stir fry (1.50/bag), I had to use powdered ginger this time (but I'm sure the fresh would be AWESOME, will try that next time). Since I had so many veggies, I doubled the soy sauce. I also added a can of pineapple chuncks with the juice just before serving. VERY GOOD! thank you for posting!

My husband 20-month-old son and I all enjoyed this recipe. I've already prepared it twice. Only modifications were more garlic and used dark sesame oil for a more rich flavor. Great for use with any seasonal veggies.

I didn't have the veggies that this recipe called for so I just used what I had on hand (carrots, red pepper, celery, broccoli, and some spinach) but kept it to about the same amount of veggies over all.  I followed the rest of the recipe as stated except I didn't add the extra salt (1/2 tbsp) at the end.  I'm glad I didn't if I had it would have been way too salty.  Next time I'm not going to add the cornstarch at the begining but leave it to the end to be added with the soy sauce and water.  I found the cornstarch made the bottom of my wok sticky while I was stir frying the veggies.  Over all a good recipe for any combination of veggies you have on hand.

Wow. This one is such a keeper. I didn't have any of the fresh veggies listed, so I used frozen carrots, broccoli, and cauliflower - plus I added some chicken. I am in love with ginger, and this definitely satisfies the craving for it. THANK YOU!

A great, simple recipe. To make it easier, I used ginger paste and minced garlic from a jar, and frozen vegetables. I just made it tonight..yum!

This was pretty good, but nothing spectacular...not as much flavor as I expected.  I even used 3 cloves of minced garlic, and half sesame oil for more flavor. Also, seems there is too much oil...you could probably use half the called-for amount and be fine.

Fantastic!! I used broccoli mushrooms onions & spinach. Even the kids loved it.

Your favorite veggies stir-fried with garlic, ginger, and soy sauce.

ginger veggie stir-fry

Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 6

Cost: $4.83 /serving

Author : veggigoddess

Ingredients

Instructions

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