Ginger Veggie Stir-Fry Recipe

Ingredients
<br>- 1 tablespoon cornstarch
<br>- 1 1/2 cloves garlic, crushed
<br>- 2 teaspoons chopped fresh ginger root, divided
<br>- 1/4 cup vegetable oil, divided
<br>- 1 small head broccoli, cut into florets
<br>- 1/2 cup snow peas
<br>- 3/4 cup julienned carrots
<br>- 1/2 cup halved green beans
<br>- 2 tablespoons soy sauce
<br>- 2 1/2 tablespoons water
<br>- 1/4 cup chopped onion
<br>- 1/2 tablespoon salt
<br><p></p>Directions
<br>step 1: In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
<br>step 2: Heat remaining 2 tablespoons oil in a large skillet 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 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
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Ingredients
- 1 tablespoon cornstarch
- 1 1/2 cloves garlic, crushed
- 2 teaspoons chopped fresh ginger root, divided
- 1/4 cup vegetable oil, divided
- 1 small head broccoli, cut into florets
- 1/2 cup snow peas
- 3/4 cup julienned carrots
- 1/2 cup halved green beans
- 2 tablespoons soy sauce
- 2 1/2 tablespoons water
- 1/4 cup chopped onion
- 1/2 tablespoon salt

Directions
step 1: In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
step 2: Heat remaining 2 tablespoons oil in a large skillet 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 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

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