Mixed Vegetable Stir-Fry with Ginger


457 people made this

I think this dish works particularly well over tofu which has been lightly fried or steamed, or else with jasmine rice. Packed full of veggies.


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

Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

  1. 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.
  2. 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)


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

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

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