Recipe: Ginger Vegetable Stir-Fry
These are times when trying new recipes — even ones with lots of ingredients — makes sense. This one is worth the work (it's not too hard) and pays off with plenty of flavor as well as good-for-you ginger in the mixture.
Recipe: Ginger Vegetable Stir-Fry
Ingredients
- 1¾ cups low-sodium vegetable stock (chicken is OK), divided
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon tamari (or soy sauce)
- 2 teaspoons ground ginger
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cauliflower florets, small cut
- 2 cups broccoli florets, small cut
- 2 cups thin asparagus, trimmed and cut diagonally into 2-inch pieces
- 1 red bell pepper, cut into thin strips
- 1 cup green onions, cut diagonally into ½-inch pieces
- 4 ounces snow peas, trimmed (optional)
- Sesame seeds, toasted (optional)
Directions
- Mix 1½ cups of the stock, tamari, cornstarch, rice vinegar and ginger in medium bowl until smooth. Set aside.
- Heat oil in large deep skillet or wok on medium-high heat. Add garlic, broccoli and cauliflower; stir fry 1 minute. Add remaining ¼-cup of stock.
- Cover and cook 5 to 7 minutes or until vegetables are tender-crisp, stirring occasionally. Add asparagus, bell pepper, snow peas and green onions; stir fry 3 to 4 minutes or until tender-crisp.
- Stir stock mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with toasted sesame seed, if desired.
- Serve over cooked brown rice.
Source: Amanda Viau, ACE, CEC, Avera McKennan Hospital & University Health Center Food Service Director.
