Recipes Budget Recipes Ginger Veggie Stir-Fry

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    This is a delicious stir fry with a slight hint of ginger. It’s great if you have a bits of cooked leftover pork or chicken. Just dice it up and toss it in during the last 2 minutes of cooking!

    * 1-1/2 teaspoons cornstarch
    * 1/4 cup and 2 tablespoons orange juice
    * 3 tablespoons soy sauce
    * 1-1/2 medium carrot, julienned
    * 1-1/2 cups fresh broccoli florets
    * 1-1/2 cups fresh green beans (2-inch pieces)
    * 3 tablespoons olive or vegetable oil
    * 1-1/2 cups sweet potato, julienned
    * 1-1/2 cups thinly sliced red onion
    * 1-1/2 garlic clove, minced
    * 3/4 teaspoon dried rosemary, crushed
    * 1/4 teaspoon ground ginger
    * 1/8 teaspoon crushed red pepper flakes

    In a small bowl mix cornstarch, orange juice and soy sauce until incorporated; 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.

    Add the soy sauce mixture to the veggies; adding garlic, rosemary, ginger, and pepper flakes

    Bring the sauce to a boil; cook and stir for 1 minute or until thickened and all veggies are coated. Serve with Jasmine Rice.

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