Ginger Vegetable Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup cold water 1 tablespoon reduced-sodium soy sauce 1 teaspoon cornstarch 1/2 teaspoon ground ginger 1 tablespoon canola oil or cooking oil 2 cups broccoli and/or cauliflower florets 1 large carrot, thinly bias-sliced 1/4 cup chopped onion 1 clove garlic, minced 1/2 cup fresh sugar snap peas, tips and strings removed (about 2 ounces) 1/2 of a large red or green sweet pepper, seeded and cut into strips 1/2 of a 14-ounce can baby corn, drained and halved crosswise 1/2 of a 8-ounce can sliced water chestnuts, drained
. In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside.
2. In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, baby corn, and water chestnuts; stir-fry for 2 minutes.
3. Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes 6 (2/3-cup) side-dish servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KLBRZE.
2. In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, baby corn, and water chestnuts; stir-fry for 2 minutes.
3. Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes 6 (2/3-cup) side-dish servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KLBRZE.
Nutritional Info Amount Per Serving
- Calories: 95.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 200.3 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.8 g
- Protein: 2.7 g
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