Ginger Vegetable Stir-Fry

Ginger Vegetable Stir-Fry

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From: Diabetic Living Magazine

Baby corn, pea pods and water chestnuts, along with a soy and ginger sauce add Asian flavor to this simple vegetable side dish.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ½ cup cold water
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon ground ginger
  • 1 tablespoon canola oil or cooking oil
  • 2 cups broccoli and/or cauliflower florets
  • 1 carrot, thinly bias-sliced
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • ½ cup fresh sugar snap peas, tips and strings removed (about 2 ounces)
  • ½ large red or green sweet pepper, seeded and cut into strips
  • ½ (14 ounce) can baby corn, drained and halved crosswise
  • ½ (8 ounce) can sliced water chestnuts, drained

Preparation

  • Prep

  • Ready In

  1. In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside.
  2. In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, baby corn, and water chestnuts; stir-fry for 2 minutes.
  3. Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 56 calories; 2 g fat(-1 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 120 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ fat

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