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.
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
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Method Prep:25min › Cook:15min › Ready in:40min
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.
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.