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