Tuesday, May 10, 2011

Ginger-Veggie Stir Fry

I love this recipe- we usually have it with Maple Salmon, but it is good on its own too, as a main dish (over rice).  This stir fry, with brown rice, and the Maple Salmon is one of my favorite meals.  You can add or take away any veggies you want.  To save time when I make this, I cut up the veggies a few hours beforehand and stick them in a big covered bowl in the fridge.  A non-stick skillet is helpful when making this; for most things, I don't want to use non-stick, but I think that is best for this one.  The original recipe calls for adding salt at the end; I used reduced-sodium soy sauce and still did not add salt; it was perfect as-is. 

Ginger-Veggie Stir Fry
adapted from Allrecipes

1 tablespoon cornstarch
2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root
3 Tablespoons olive oil, divided
1 small head broccoli, cut into florets
1 red, yellow, or orange bell pepper, julienned
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
1 small red onion, quartered
2 tablespoons low-sodium soy sauce*
2 1/2 tablespoons water
sesame oil, optional

1.In a large bowl, blend cornstarch, garlic, ginger, and 2 tablespoons olive oil until cornstarch is dissolved. Mix in veggies, tossing to lightly coat.

2.Heat remaining 1 tablespoon oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. (I cover with a lid to speed up the cooking process, stirring every few minutes).  Stir in soy sauce and water.  Continue cooking- cook until vegetables are tender but still crisp.  Taste, and add a little salt if necessary.
*Look for gluten-free soy sauce if needed.

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