Ginger vegetable stir-fry

    (547)
    40 min

    This dish has a mild ginger flavour that can be adjusted according to taste. Add tofu for a more filling vegetarian dish. Serve over steamed jasmine rice.


    458 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon cornflour
    • 1 1/2 cloves garlic, crushed
    • 1 good knob root ginger, chopped
    • 4 tablespoons vegetable oil, divided
    • 1 small head broccoli, cut into florets
    • a good handful mangetout
    • 1 carrot, julienned
    • good handful green beans, trimmed and halved
    • 2 tablespoons soy sauce
    • 2 1/2 tablespoons water
    • 1/2 onion, chopped
    • 1/2 tablespoon salt

    Method
    Prep: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, mangetout, carrots and green beans, tossing to lightly coat.
    2. Heat remaining 2 tablespoons oil in a large frying pan or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. 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 & ratings
    Average global rating:
    (547)

    Reviews in English (385)

    0

    Really tasty.  -  27 Oct 2011

    by
    481

    I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick.  -  13 Oct 2007  (Review from Allrecipes US | Canada)

    by
    220

    Being asian and having grown up with authentic asian stir-fry's, I consider this dish a good imitation. I added several additional ingredients, such as fish sauce. Overall, good.  -  27 Aug 2002  (Review from Allrecipes US | Canada)

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