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Vegetable Stir Fry with Ginger

This Asian-inspired stir fry is bursting with great veggies!

Prep Time

25 minutes

Cook Time

15 minutes




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


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.