Ginger Vegetable Stir-Fry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Ginger Vegetable Stir-Fry calories by ingredient
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
Directions
. 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.