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Ginger Veggie Stir-Fry

 Ginger Veggie Stir-Fry
Green beans blend nicely with the broccoli, carrots, red onion and sweet potato in this well-seasoned side dish. "I created this colorful combination from the last remaining items in our refrigerator before a long vacation," says Jennifer Maslowski, New York, New York.
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 teaspoon cornstarch
  • 1/4 cup orange juice
  • 2 tablespoons soy sauce
  • 1 medium carrot, julienned
  • 1 cup fresh broccoli florets
  • 1 cup cut fresh green beans (2-inch pieces)
  • 2 tablespoons olive oil
  • 1 cup julienned peeled sweet potato
  • 1 cup thinly sliced red onion
  • 1 garlic clove, minced
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon crushed red pepper flakes, optional

Directions

  • In a small bowl, combine cornstarch, orange juice and soy sauce until
  • smooth; set aside. In a large skillet or wok, stir-fry carrot,
  • broccoli and beans in oil for 8 minutes. Add sweet potato and onion;
  • stir-fry until vegetables are crisp-tender.
  • Stir the soy sauce mixture; add to the skillet with garlic, rosemary,
  • ginger, and pepper flakes if desired. Bring to a boil; cook and stir
  • for 1 minute or until thickened. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 293 calories,

2 of 2

Ginger Veggie Stir-Fry (continued)

Nutritional Facts: 14 g fat (2 g saturated fat), 0 cholesterol, 955 mg sodium, 37 g carbohydrate, 7 g fiber, 7 g protein.