Ginger Veggie Stir Fry Recipes

GINGER VEGGIE STIR-FRY

Steps:

• 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.
• 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.

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

GINGER VEGETABLE STIR FRY

Steps:

• Heat oil in a large skillet or wok over high heat. Add carrots, sweet potato, broccoli, green beans and onion and stir-fry for 5 minutes until vegetables are crisp-tender.
• In a small bowl, combine cornstarch, orange juice and soy sauce until smooth. Stir the soy sauce mixture along with the ginger and garlic into the vegetables. Continue to cook and stir for 2 minutes or until sauce has thickened.

GINGER VEGETABLE STIR-FRY

Steps:

• Make sauce: In a measuring cup or small bowl, stir together all sauce ingredients.
• Prepare stir-fry: Heat a large skillet or wok over high heat. Add the mushrooms and "dry fry" them (without oil) for a couple of minutes, stirring frequently. They will lose some of their water. Transfer to a bowl and set aside. Add oil to skillet and allow it to heat. Add carrots, green beans and bell pepper to the skillet, and cook 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• Add cooked mushrooms and cashews to the skillet and stir. Add the tahini to the skillet and stir for 30-60 seconds to melt the tahini. Add the sesame sauce and cook, stirring, for 30-60 seconds. It should thicken up a bit and coat the vegetables. If it seems too thick, add 1-2 tablespoons of water.
• Remove skillet from heat and either plate into 3-4 wide, flat bowls, or one large bowl for family-style service. Garnish with green onions and sesame seeds,
• Serves 3-4, depending on appetites.