Ginger Veggie Stir Fry
Equipment
- Small bowl
- Whisk
- Small Skillet
- Stove
- Stirring Spoon
Ingredients
- Ingredients
- 2 tablespoons water
- 1 teaspoon cornstarch
- ½ teaspoon sugar
- ¼ teaspoon salt
- 1 teaspoon canola oil
- ¾ cup sliced carrots frozen
- ¾ cup green beans frozen
- 1 cup broccoli frozen, chopped
- 1 teaspoon ginger fresh, grated
Instructions
- Directions
- Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
- In a small bowl, whisk together water, cornstarch, sugar, and salt until smooth. Set aside.
- Heat oil on medium-high heat in a wok or small skillet.
- Add carrots, green beans, and broccoli to the hot skillet. Cook for 3 minutes. Stir frequently.
- Add ginger and cook 2–3 minutes or until vegetables are tender.
- Add mixture from step 1 and cook for 1 minute, stirring constantly. Cook until vegetables are coated with sauce.
- Serve.
Notes
Nutrition Facts (Per Serving)
calories, 55; carbohydrate, 9 g; protein, 2 g; total fat, 2 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 4 g; total sugars, 3 g; sodium, 230 mg; calcium, 55 mg; folate, 46 mcg; iron, 1 mg; percent calories from fat, 33%.
Makes 3 servings, approximately ½ cup each.
calories, 55; carbohydrate, 9 g; protein, 2 g; total fat, 2 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 4 g; total sugars, 3 g; sodium, 230 mg; calcium, 55 mg; folate, 46 mcg; iron, 1 mg; percent calories from fat, 33%.
Makes 3 servings, approximately ½ cup each.
Tried this recipe?Let us know how it was!
