Ginger vegetable stir-fry

Ginger vegetable stir-fry


455 people made this

About this recipe: 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.


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

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 (1)


Really tasty. - 27 Oct 2011

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