AZ Health Zone/ Dinner/ Lunch

Ginger Veggie Stir Fry

Ginger Veggie Stir Fry

AZ Health Zone
0 from 0 votes
Course Dinner, Lunch
Cuisine Chinese
Servings 3

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.
Keyword Assorted Vegetables, Carrots, Ginger, Green Beans
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