What You Need
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Chopped Garlic in Water
Garlic in Water is light tan in color and chopped to 1/8'' size, to promote consistency for foodservice operators in menu options where this product is used.
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Ginger Puree
Ginger Puree is made with freshly ground ginger bursting with flavor. Great as a replacement to fresh ginger and utilized across multiple menu items and dayparts.
Vegetable Stir Fry with Ginger
Submitted by: Tulkoff
This Asian-inspired stir fry is bursting with great veggies!
Prep Time
25 minutes
Cook Time
15 minutes
Difficulty
Easy
Ingredients
1 Tbsp Cornstarch
1 1/2 tsp Tulkoff Garlic in Water
2 tsp Tulkoff Ginger Puree, divided use
1/4 cup Vegetable oil, divided use
1 small Head of broccoli, cut into florets
1/2 cup Snow peas
1/4 cup Yellow bell pepper, sliced
1/4 cup Orange bell pepper, sliced
3/4 cup Carrots, julienned
1/2 cup Green beans, halved
2 Tbsp Soy sauce
2 1/2 Tbsp Water
1/4 cup Onion, chopped
1/4 cup Red onion, chopped
1 cup Mushroom, sliced
1/2 tsp Salt
Directions
In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger puree, and 2 tablespoons of vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, bell peppers, carrots, and green beans, tossing to lightly coat.
Heat remaining vegetable 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 onions, mushrooms, salt, and remaining Ginger Puree. Cook until vegetables are tender, but still crisp. Serve as is, or over rice or noodles.