Ginger Veggie Stir Fry Recipe

VERY YUMMY! I'm glad I found this today. I was in the mood for something good. Of course I had to tweak your recipe a bit for my family, but your garlic/ginger/corn starch blend is a keeper! Here is what I did tonight- Hubby demands meat, so cooks chicken breast first and cut it up. I used two bags of Walmart brand sugar snap peas stir fry (1.50/bag), I had to use powdered ginger this time (but I'm sure the fresh would be AWESOME, will try that next time). Since I had so many veggies, I doubled the soy sauce. I also added a can of pineapple chuncks with the juice just before serving. VERY GOOD! thank you for posting!

I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick.

I add 1 tbsp of oyster sauce, 1/4 cup cut red peppers which I add at the time you add the onions. I also throw in diced 1 chicken breast or 1 diced steak. I add an extra tbsp of soy sauce and 1 extra tbsp of water as well as 1/2 of an extra tsp of ginger which makes sure the extra items added dont change the taste of the original recipe

I started with this recipe then tweaked it to taste. Didn’t use the green beans. Used avocado oil to start the stir fry, then added some sesame oil and black garlic tamari balsamic vinegar (from Olivelle). Since I had a thawed chicken breast handy, I added it for protein. Sprinkled sesame seeds for the final stir & will put some on top for serving. I didn’t buy ginger root & used ginger paste (Gourmet Garden brand) as that’s our go-to for fresh (ish) ginger. Smells amazing!!!!!

Will definitely make this again. I think the idea of coating the veggies with the cornstarch, garlic and ginger is the most amazingly helpful part of this recipe. It gives the veggies flavor and allows the seasoning to stick to the veggies, plus makes the sauce just the right thickness. Steamed the broccoli in microwave to a bright color before mixing with other veggies-so it would cook faster. Used broccoli, sweet red pepper, celery and sugar snap peas. (no onion, green beans or carrots) I microplaned/grated my garlic and ginger, instead of crushing/chopping. Used 3-4 Tbsp soy sauce but only 3/4 to 1 tsp of salt.

I had to use 1 tbls. ground ginger because I was out of fresh. I omitted the corn starch and mixed low sodium soysauce, 1 tsp Olive Oil (instead of vegetable oil) with garlic, ginger, and water. I wisked it together to disolve ground ginger. I also used about 1 1/2 tbls olive oil in skillet. I added more veggies. Baby bello and white mushrooms, yellow squash, green and yellow bell peppers along with those in the recipe. When veggies were cooked, I poured soysauce mixture over them and stirred til done. Sooooo gooood!!!!

This is fairly a very good receipe. I have made my own version which is very simple. I used brocolli, carrot, chilli flakes, garlic and lime juice. Pour coconut oil on a pan. Add in the garlic and chilli flakes fry it till the garlic turns light brown keep a watch as it might get burnt later toss in the brocolli and carrots add salt to taste. Stri fry the veggies for 5 minutes you don’t want the brocolli getting over cooked. Remove the veggies and add lime. Hmmm yum

This is a great dish. Like most folks, I changed it up a bit. I began with my flavor base. I used avocado oil and a small amount of toasted sesame oil. Once that's heated, I added the chopped onions. As soon as they were translucent, I added liquid aminos (FAR LESS sodium than soy sauce), ginger and garlic. Once that was ready, I added my vegetables and shortly thereafter, some vegetable broth. The outcome was fantastic. Very aromatic and flavorful!

Made as recommended and added extra garlic. A little heavy on the ginger, added teaspoon Shichimi Togarashi. Served with with Asian BBQ chicken tenders and rice.

I doubled the sauce, triple the ginger, and garlic. I added the soy sauce with the cornstarch and sauce in the bowl before I poured it over the veggies. I used all different types of veggies. It was still kind of bland, so I did what one reviewer said and add a can of pineapple, and WOW! It turned the dish into an awesome yummy dish.

Excellent! I added some mirin and sesame oil to the soy sauce/water mixture plus one red bell pepper to the veggie mix. Also added some tofu and cooked lo mein noodles for the last 5 minutes while stirring to soak up the flavors.

I have made the ginger veg stir fry multiple times and always prefer steaming the long cut veggies with tossed tofu and mixing in crushed garlic , ginger grated and soya sauce in olive oil for final toss ! Comes yummy always is devoured well by family :) Thank you

This recipe, in the words of the Galloping Gourmet, Graham Kerr, makes an excellent springboard! Add whatever veggies you care for or have on hand. Make the sauce your own by tweaking it with your favorite flavors. This is the recipe I have searched for - it is simple and allows me to create the Stir Fry we enjoy. Thanks to Veggie Goddess!

Quick, simple, and crazy tasty.

I made it with green beans, asparagus, red pepper and carrots, plus the chopped onion. Delicious and easy. Serve it hot over rice.

This was so delicious! I doubled everything because we love our veggies!

I added previously grilled shrimp and a tspoon of sugar. Delicious !

Next time I need to adjust the the seasonings to make it taste more authentic.

My husband and I really liked this recipe. I also added fish sauce and extra soy sauce and ginger, plus some hot sauce to the cornstarch mixture. I cooked the vegetables first, adding water chestnuts, bamboo shoots, and fresh bean sprouts in addition to broccoli, carrots, and bell pepper. Also chopped a fresh jalapeno pepper and added that. Before adding the cornstarch mixture, pushed the veggies aside and scrambled some eggs in the frying pan, then added the sauce mix. Will definitely make it again!

Excellant meal for the wife and I. Easy to make.