Ginger Veggie Stir Fry
1 tbsp. cornstarch
2 cloves garlic, crushed
2 tsp. chopped ginger, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
1 cup julienned carrots
1/2 cup halved green beans
1/4 cup "soy" sauce
1 tbsp. water
1/4 cup chopped onion
1/2 tsp. salt
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. Serve over rice.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat