Ginger Veggie Stir-Fry

Lindsey Jenkins

Updated on May 12, 2024

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Servings:

Ingredients

4 tablespoons vegetable oil, divided
2 teaspoons chopped fresh ginger root, divided
1 ½ cloves garlic, crushed
1 tablespoon cornstarch
1 small head broccoli, cut into florets
¾ cup julienned carrots
½ cup snow peas
½ cup halved green beans
2 ½ tablespoons water
2 tablespoons soy sauce
¼ cup chopped onion
½ tablespoon salt

Directions

Gather all ingredients.

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Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved.

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Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.

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Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add vegetable mixture and cook for 2 minutes, stirring constantly to prevent burning.

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Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.

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Serve hot and enjoy!

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Nutrition Facts (per serving)

119	Calories
9g	Fat
8g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 119
% Daily Value *
Total Fat 9g	12%
Saturated Fat 2g	8%
Sodium 903mg	39%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 2g	4%
Vitamin C 46mg	51%
Calcium 35mg	3%
Iron 1mg	4%
Potassium 245mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.