Mixed Vegetable Stir-Fry with Ginger
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3
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7reviews
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23saves
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40min
Ingredients
Serves : 6
- 3 teaspoons cornflour
- 1 1/2 cloves garlic, crushed
- 1 good knob (2cm-3cm) root ginger, finely chopped
- 4 tablespoons vegetable oil, divided
- 1 small head broccoli, cut into florets
- good handful snow peas, trimmed
- 1 carrot, peeled and cut into julienne (thin) strips
- good handful green beans, trimmed and halved
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1/2 medium onion,finely chopped
- 1-2 teaspoons salt
Directions
Preparation:25min › Cook:15min › Ready in:40min
- In a large bowl, blend cornflour, garlic, 1/2 of the ginger and 2 tablespoons vegetable oil until cornflour is dissolved. Mix in broccoli, snow peas, carrots and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large deep frying pan or wok over medium-high heat. Stir fry vegetables for 2 minutes. Stir in soy sauce and water. Mix in onion, salt and remaining ginger. Cook until vegetables are tender but still crisp.
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Reviews (7)
Made it vegetarian. 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! - 29 Sep 2008
UM I'm confused why does the picture show a red bell pepper and a mushroom... thats not in the recipe. Is this even a picture of this recipe. Although I think it would be good with mushroom and bell pepper- so I'll wing it. But I was just wondering? Am I the only one that noticed this? - 23 Sep 2011
just made this - took about 25 minutes from start to finish with the rice - is really yummy! followed the quantities exactly as advised but had to change some of the veg. but still tastes amazing - very mild flavour - I added some chicken and cashew nuts on top as an added flavour but could easily eat without any additional stuff- highly recommended! - 13 Feb 2009