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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    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)

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