Vegetable stir fry with ginger

Vegetable stir fry with ginger


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About this recipe: 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.


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.

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