People love the combination of pumpkin, almonds, and cream cheese in this dish.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 4 tablespoons vegetable oil, divided
- 2 teaspoons chopped fresh ginger root, divided
- 1 ½ cloves garlic, crushed
- 1 tablespoon cornstarch
- 1 small head broccoli, cut into florets
- ¾ cup julienned carrots
- ½ cup snow peas
- ½ cup halved green beans
- 2 ½ tablespoons water
- 2 tablespoons soy sauce
- ¼ cup chopped onion
- ½ tablespoon salt
Instructions
- Gather all ingredients.
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- Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved.
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- Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.
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- Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add vegetable mixture and cook for 2 minutes, stirring constantly to prevent burning.
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- Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
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- Serve hot and enjoy!
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Reviews
I added previously grilled shrimp and a tspoon of sugar. Delicious !
Very weak flavoring. Soy sauce is about as basic and non-inspirational sauce you can think of. The sauce is the key and they threw away the key.
I add 1 tbsp of oyster sauce, 1/4 cup cut red peppers which I add at the time you add the onions. I also throw in diced 1 chicken breast or 1 diced steak. I add an extra tbsp of soy sauce and 1 extra tbsp of water as well as 1/2 of an extra tsp of ginger which makes sure the extra items added dont change the taste of the original recipe
Next time I need to adjust the the seasonings to make it taste more authentic.
My husband and I really liked this recipe. I also added fish sauce and extra soy sauce and ginger, plus some hot sauce to the cornstarch mixture. I cooked the vegetables first, adding water chestnuts, bamboo shoots, and fresh bean sprouts in addition to broccoli, carrots, and bell pepper. Also chopped a fresh jalapeno pepper and added that. Before adding the cornstarch mixture, pushed the veggies aside and scrambled some eggs in the frying pan, then added the sauce mix. Will definitely make it again!
Boring no flavor at all.
Excellant meal for the wife and I. Easy to make.
I started with this recipe then tweaked it to taste. Didn’t use the green beans. Used avocado oil to start the stir fry, then added some sesame oil and black garlic tamari balsamic vinegar (from Olivelle). Since I had a thawed chicken breast handy, I added it for protein. Sprinkled sesame seeds for the final stir & will put some on top for serving. I didn’t buy ginger root & used ginger paste (Gourmet Garden brand) as that’s our go-to for fresh (ish) ginger. Smells amazing!!!!!
Love this easy, healthy recipe. I always had more ginger and garlic. Delicious!
I called mine Refrigerator Ginger Stirfry because I used any veggies in the fridge: Cauliflower, celery, yellow and red peppers, carrots and cabbage. Served with jasmine rice and some leftover fish. A hit!
The only addition I made was to toss in some zucchini because I had a lot, so I added a little more cornstarch & oil to the coating. This dish is great AS IS and also may not need the additional salt added at the end. For a family of 5, I should have doubled the whole recipe. The ginger/garlic/cornstarch coating is a BRILLIANT way to stir fry these veggies! Thanks for this recipe!
I like this recipe but found it a little too salty for me, and my daughter agreed. Next time I’ll try 1 teaspoon of salt and add more salt at the table if needed. I also added julienned red bell pepper to add more color (all the veggies are green except for the carrots). This will be my go to side dish when making Asian food that doesn’t have veggies. Thanks for sharing!
Simple but tasty
I used the veggies I had on hand: shallots, broccoli, jicama, celery, radishes, zucchini, orange bell pepper. I added chicken & served on rice, so I should have made more sauce – the sauce was tasty!
The cornmeal (I substituted arrow root) made this recipe! I will up the amount of ginger next time for a bit more “zing”. Loved it!
I made this but had to make a few adjustments, like use cinnamon instead of ginger. Made a homemade shrimp broth out of a top Ramen packet because I didn’t have any chicken broth and I was adding shrimp& flank steak. Also had to use cabbage and snap snow peas to substitute other veggies. And took the recommendation to use cornstarch. Let’s just say..I didn’t get to eat any of it!
Excellent! I added some mirin and sesame oil to the soy sauce/water mixture plus one red bell pepper to the veggie mix. Also added some tofu and cooked lo mein noodles for the last 5 minutes while stirring to soak up the flavors.
Excellent recipe, even though I didn’t make it as written I used what I had on hand. I didn’t have any green beans or carrot so I subbed in an orange and red pepper and a few stocks of celery. I didn’t have a whole head of broccoli but used all I had(about a third of a head). Wish I had of had a whole head. Tasted great but not enough for leftovers.
Very tasty!
Good basic recipe, I feel the sauce needed more flavor so I added some things like a little teriyaki sauce, Maggi and a little more salt. Oh, also added chicken.
I doubled the sauce, triple the ginger, and garlic. I added the soy sauce with the cornstarch and sauce in the bowl before I poured it over the veggies. I used all different types of veggies. It was still kind of bland, so I did what one reviewer said and add a can of pineapple, and WOW! It turned the dish into an awesome yummy dish.