Vegetarian

Ginger Vegetable Stir-Fry is for Side Dish.

Ginger Vegetable Stir-Fry takes 20 minutes to prepare.

Ginger Vegetable Stir-Fry takes 10 minutes to cook.

Ginger Vegetable Stir-Fry makes 6 servings.

The ingredients for Ginger Vegetable Stir-Fry are:

1/2 cup cold water
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1 tablespoon canola oil or cooking oil
2 cups broccoli and/or cauliflower florets
1 large carrot, thinly bias-sliced
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup fresh sugar snap peas, tips and strings removed (about 2 ounces)
1/2 of a large red or green sweet pepper, seeded and cut into strips
1/2 of a 14-ounce can baby corn, drained and halved crosswise
1/2 of a 8-ounce can sliced water chestnuts, drained

Here is how you make Ginger Vegetable Stir-Fry:

. In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside. 2. In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, baby corn, and water chestnuts; stir-fry for 2 minutes. 3. Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes 6 (2/3-cup) side-dish servings. Number of Servings: 6Recipe submitted by SparkPeople user KLBRZE.

The nutritional information for Ginger Vegetable Stir-Fry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 95.2

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 200.3 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 2.8 g
• Protein: 2.7 g