Ginger Vegetable Stir Fry
1 tablespoon corn starch
1 ½ teaspoons garlic
2 teaspoons ginger root, divided
¼ cup peanut or sesame oil
4 cups stir fry veggies (e.g. broccoli, cauliflower, carrots)
2 tablespoons soy sauce
2 tablespoons water
¼ cup chopped onion
1. In a large bowl, whisk together the cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons of the oil. Then add-in the stir-fry veggies, tossing lightly to coat.
2. Heat the remaining 2 tablespoons of oil in a large skillet or wok over medium heat. Add the vegetables and cook the vegetables for 2 – 3 minutes, stirring constantly. Then add-in the soy sauce, water, onion, and remaining ginger. Cook until vegetables are tender but still crisp.
Serving suggestion – Serve over cooked brown rice or quinoa.