Vegetable stir fry with ginger

    40 min

    A quick and easy vegan-friendly dish, which tastes fab! The vegetables are crisp and lightly seasoned with ginger. Feel free to adjust the amount of ginger according to taste.

    1 person made this

    Serves: 6 

    • 1 head broccoli, cut into florets
    • 1 carrot, peeled and cut into thin strips
    • 1 onion, finely chopped
    • 1 tablespoon cornflour
    • 1 tablespoon soy sauce
    • 100g frozen green beans, cut in half
    • 2 pinches salt
    • 200g sugar snap peas
    • 1 (3cm) ginger root, finely chopped, divided
    • 3 small garlic cloves, crushed
    • 3 tablespoons water
    • 4 tablespoons vegetable oil, divided

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

    1. In a bowl, combine cornflour, garlic, 1/2 of the ginger and 2 tablespoons of vegetable oil, stir well. Stir in the broccoli, sugar snap peas, carrots and green beans and mix well to coat with the oil mixture.
    2. In a large frying pan or wok, heat the remaining 2 tablespoons of oil over medium heat. Sauté the vegetables for 2 minutes then add the soy sauce and water. Stir well then add the onion, salt and remaining ginger. Cook until the vegetables are tender but still slightly crisp.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Loved this so much. Super quick and easy and tastes amazing. Chucked a bunch of frozen vegetables (beans, corn, carrots, broccoli) in instead of fresh to save time on preparation.  -  28 Nov 2016  (Review from Allrecipes AU | NZ)