Ingredients:
- 1 tablespoon cornstarch
- 1 1/2 cloves garliccrushed
- 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:
- 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
Notes:
Nutrition Facts:
- 119 calories
- 9.3 g fat
- 8 g carbohydrates
- 2.2 g protein
- 0 mg cholesterol
- 903 mg sodium