Gingered Vegetable Stir Fry Recipes

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.

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

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.

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.

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.

Steps:

• For sauce, in a small bowl stir together water, dry sherry or wine, soy sauce, cornstarch, and sugar; set aside.
• Pour oil into wok or large skillet (add more oil as necessary during cooking).
• Preheat the wok or skillet over medium-high heat.
• Stir fry the ginger in hot oil for 15 seconds.
• Add fresh asparagus and squash; stir-fry for 3 minutes.
• Add green onions; stirring about 1 1/2 minutes more or until asparagus is crisp-tender.
• Remove vegetables from wok.
• Add tofu to wok or skillet.
• Carefully stir for 2 to 3 minutes or until lightly browned.
• Remove from wok.
• Stir the sauce.
• Add sauce to hot wok.
• Cook and stir until thickened and bubbly.
• Return cooked vegetables and tofu to the wok.
• Stir all ingredients together to coat with sauce.
• Cover and cook about 1 minute more or until heated through.
• Stir in toasted pine nuts or almonds, Serve over rice.

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.