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Ginger Veggie Stir-Fry recipe (Side Dish)

Yield: 6 servings

1 tablespoon cornstarch
¾ cups orange juice
2 tablespoons soy sauce
3   medium carrot, julienned
3 cups fresh broccoli florets
3 cups fresh green beans (2-inch pieces)
2 tablespoons olive or vegetable oil
3 cups sweet potato, julienned
3 cups thinly sliced red onion
3   garlic clove, minced
teaspoons teaspoons dried rosemary, crushed
¾ teaspoons ground ginger
¼ teaspoons crushed red pepper flakes

Posted by Irene on Feb 7, 2008


In a small bowl, combine cornstarch, orange juice and soy sauce until smooth; 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.

Stir the soy sauce mixture; add to the skillet with garlic, rosemary, ginger, and pepper flakes if desired. Bring to a boil; cook and stir for 1 minute or until thickened.

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