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.
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
by Maureen MacK
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
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