Ginger Vegetable Stir Fry Recipes

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GINGER VEGGIE STIR-FRY



Ginger Veggie Stir-Fry image

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Provided by veggigoddess

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

Steps:

  • 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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g

GINGER VEGETABLE STIR FRY



Ginger Vegetable Stir Fry image

Provided by Kelsey Nixon

Time 22m

Yield 4 servings

Number Of Ingredients 11

1/4 cup vegetable oil
2 medium carrots, julienned
2 cups sweet potato, julienned
2 cups fresh broccoli florets
2 cups fresh green beans, cut into 2-inch pieces
2 cups thinly sliced red onion
2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup soy sauce
1 teaspoon fresh ginger, minced
2 garlic cloves, minced

Steps:

  • Heat oil in a large skillet or wok over high heat. Add carrots, sweet potato, broccoli, green beans and onion and stir-fry for 5 minutes until vegetables are crisp-tender.
  • In a small bowl, combine cornstarch, orange juice and soy sauce until smooth. Stir the soy sauce mixture along with the ginger and garlic into the vegetables. Continue to cook and stir for 2 minutes or until sauce has thickened.

GINGER PORK AND VEGETABLE STIR-FRY



Ginger Pork and Vegetable Stir-fry image

This skillet meal comes together in a flash! Add egg rolls, some hot steamed rice, and fortune cookies for make-at-home Chinese instead of take-out!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 18m

Yield 4

Number Of Ingredients 16

¼ cup reduced-sodium soy sauce
¼ cup dry sherry
3 tablespoons honey
2 tablespoons cornstarch
¾ pound boneless pork loin, thinly sliced
3 cups Swanson® Unsalted Chicken Broth
2 tablespoons vegetable oil
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon chili garlic sauce
1 teaspoon sesame oil
1 (10 ounce) package broccoli coleslaw mix
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package snow peas
2 cups hot steamed rice, or as needed
1 teaspoon sesame seeds, for garnish

Steps:

  • Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
  • Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
  • Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
  • Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
  • Serve over hot steamed rice, and garnish with sesame seeds.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 58.7 g, Cholesterol 40.2 mg, Fat 15.9 g, Fiber 5.2 g, Protein 20.8 g, SaturatedFat 4 g, Sodium 886.7 mg, Sugar 18.4 g

GINGER VEGETABLE STIR FRY



Ginger Vegetable Stir Fry image

Make and share this Ginger Vegetable Stir Fry recipe from Food.com.

Provided by Czarinas Cookbook

Categories     Cauliflower

Time 15m

Yield 5 serving(s)

Number Of Ingredients 12

1 cup white pearl onion
1/4 cup orange juice
1/4 cup water
1 tablespoon cooking sherry
2 teaspoons orange peel, finely sliced
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 garlic clove, minced
2 tablespoons crystallized ginger, finely chopped
1 large red pepper, strips
2 cups broccoli florets
1/2 cup stir-fry mixed sprouts

Steps:

  • Peel pearl onions according to package directions. Halve peeled onions.
  • To prepare sauce, stir together orange juice, water, sherry, orange peel, and cornstarch. Set aside.
  • In wok or large skillet heat some of the oil; add garlic and crystallized ginger, stir-fry for 30 seconds.
  • Add pepper; stir-fry for 2 minutes more.
  • Remove from wok.
  • Stir sauce again; pour into center of wok and stir until thickened and bubbly.
  • Add the cooked onions, peppers, and broccoli to wok; stir well to coat with the sauce.
  • Cover and cook for 3 minutes more or until heated through.
  • Uncover; stir in stir-fry sprouts and serve.

Nutrition Facts : Calories 78.8, Fat 3, SaturatedFat 0.4, Sodium 11.2, Carbohydrate 9.9, Fiber 1.4, Sugar 4.3, Protein 1.9

GINGER VEGETABLE STIR-FRY



Ginger Vegetable Stir-Fry image

Ginger Vegetable Stir-Fry is a fast, fresh, delicious vegan meal that is full of healthy veggies and big flavors. Add chicken, tofu or other additional protein on top if you like, or serve as-is, or over rice, quinoa or cauliflower rice.

Time 30m

Yield Serves 3-4

Number Of Ingredients 21

Sauce:
2 tablespoons tamari or soy sauce
2 tablespoons toasted sesame oil
2 tablespoons Mirin
2 tablespoons rice vinegar
1 tablespoon agave (or honey or maple syrup)
1 tablespoon grated or finely minced garlic
1 tablespoon grated or finely minced fresh ginger
.
Stir-Fry
2 cups sliced mushrooms
1 tablespoon olive oil (or avocado, grape seed or neutral flavored oil)
1 carrot, sliced into coins
3 cups greens beans (about 1 pound), stems trimmed and beans cut in half if long
1 red bell pepper, seeded and sliced
1 cup toasted cashews (can use raw)
1/4 cup tahini paste (or nut butter)
.
Garnish
3-4 scallions chopped
2 tablespoons sesame seeds

Steps:

  • Make sauce: In a measuring cup or small bowl, stir together all sauce ingredients.
  • Prepare stir-fry: Heat a large skillet or wok over high heat. Add the mushrooms and "dry fry" them (without oil) for a couple of minutes, stirring frequently. They will lose some of their water. Transfer to a bowl and set aside. Add oil to skillet and allow it to heat. Add carrots, green beans and bell pepper to the skillet, and cook 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Add cooked mushrooms and cashews to the skillet and stir. Add the tahini to the skillet and stir for 30-60 seconds to melt the tahini. Add the sesame sauce and cook, stirring, for 30-60 seconds. It should thicken up a bit and coat the vegetables. If it seems too thick, add 1-2 tablespoons of water.
  • Remove skillet from heat and either plate into 3-4 wide, flat bowls, or one large bowl for family-style service. Garnish with green onions and sesame seeds,
  • Serves 3-4, depending on appetites.

GINGER-SOY TOFU VEGETABLE STIR FRY



Ginger-soy Tofu Vegetable Stir Fry image

This recipe is simple to make and very healthy! Not having much time to cook when I come home from work, this dish is convenient to make and freezes well for future meals.

Provided by Chef Melissa

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb firm tofu (cut into 1 inch cubes)
1 tablespoon sesame oil
1 tablespoon canola oil
5 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 cup chicken stock (can substitute with water)
1 minced garlic clove
2 teaspoons minced ginger
2 cups broccoli florets
1 1/2 cups fresh shiitake mushrooms
1/2 cup chopped green onion

Steps:

  • Stir fry sesame oil, canola oil, garlic and ginger for 2 minutes in wok (be careful - sesame oil can burn very easily!).
  • Add the cubed tofu and 2 tablespoons of oyster sauce and stir fry for another 5 minutes, then remove this 'tofu mix' from wok.
  • Combine soy sauce, corn starch, remaining oyster sauce and chicken stock. Bring to a boil.
  • Add broccoli florets and shitake mushrooms and simmer for 4 minutes.
  • Add the 'tofu mix' back into the wok. Stir and simmer for 1 minute.
  • Sprinkle with chopped green onions. Serve over noodles or rice.

Nutrition Facts : Calories 154.7, Fat 8.3, SaturatedFat 1.3, Cholesterol 0.6, Sodium 792.5, Carbohydrate 14.1, Fiber 1.9, Sugar 2.6, Protein 9.1

GINGERED VEGETABLE STIR-FRY



Gingered Vegetable Stir-Fry image

Categories     Garlic     Ginger     Mushroom     Side     Stir-Fry     Quick & Easy     Wheat/Gluten-Free     Lunar New Year     Carrot     Radish     Winter     Cabbage     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

3 tablespoons chicken broth
2 tablespoons Chinese rice wine or medium-dry Sherry
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon salt
1/4 pound fresh shiitake mushrooms, stems discarded
2 tablespoons vegetable oil
1/2 pound carrots (about 3 medium), cut into julienne strips
1/2 pound daikon (an Asian radish), cut into julienne strips (about 2 cups)
1/2 pound Napa cabbage, sliced thin (about 4 cups)
2 large garlic cloves, minced
2 teaspoons minced peeled fresh gingerroot

Steps:

  • In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
  • Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.

GINGER VEGGIE STIR-FRY



Ginger Veggie Stir-Fry image

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.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 293 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 955mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 7g fiber), Protein 7g protein.

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