Ginger Veggie Stir Fry

Ingredients:

  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon canola oil
  • ¾ cup sliced carrots, frozen
  • ¾ cup green beans, frozen
  • 1 cup broccoli, frozen, chopped
  • 1 teaspoon ginger, fresh, grated

Directions:

  1. Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  2. In a small bowl, whisk together water, cornstarch, sugar, and salt until smooth. Set aside. 
  3. Heat oil on medium-high heat in a wok or small skillet. 
  4. Add carrots, green beans, and broccoli to the hot skillet. Cook for 3 minutes. Stir frequently. 
  5. Add ginger and cook 2–3 minutes or until vegetables are tender. 
  6. Add mixture from step 1 and cook for 1 minute, stirring constantly. Cook until vegetables are coated with sauce. 
  7. Serve.

Nutrition Facts (Per Serving):

calories, 55; carbohydrate, 9 g; protein, 2 g; total fat, 2 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 4 g; total sugars, 3 g; sodium, 230 mg; calcium, 55 mg; folate, 46 mcg; iron, 1 mg; percent calories from fat, 33%.

Makes 3 servings, approximately ½ cup each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

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Ginger Veggie Stir Fry

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Ginger Veggie Stir Fry
Dinner
Lunch
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Ingredients

  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon canola oil
  • ¾ cup sliced carrots, frozen
  • ¾ cup green beans, frozen
  • 1 cup broccoli, frozen, chopped
  • 1 teaspoon ginger, fresh, grated

Directions

  1. Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  2. In a small bowl, whisk together water, cornstarch, sugar, and salt until smooth. Set aside. 
  3. Heat oil on medium-high heat in a wok or small skillet. 
  4. Add carrots, green beans, and broccoli to the hot skillet. Cook for 3 minutes. Stir frequently. 
  5. Add ginger and cook 2–3 minutes or until vegetables are tender. 
  6. Add mixture from step 1 and cook for 1 minute, stirring constantly. Cook until vegetables are coated with sauce. 
  7. Serve.

Nutrition Facts (Per Serving)

calories, 55; carbohydrate, 9 g; protein, 2 g; total fat, 2 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 4 g; total sugars, 3 g; sodium, 230 mg; calcium, 55 mg; folate, 46 mcg; iron, 1 mg; percent calories from fat, 33%.

Makes 3 servings, approximately ½ cup each.

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