Ginger Veggie Stir-Fry

This was one I made from simple ingredients that I had in the fridge and to my own surprise it turned out so good that I now make it every week or so.. give it a go and let me know what you think.

MATTHEW'S COOKING TIP:

I used ginger but you can switch it out to fresh chili or garlic and it wont change the calories.  I also simply used veggies I had on hand, but any seasonal veggies may be used. 

 If you are looking at bulking it up but want to keep calories super low simply add Shredders Nutrition Guilt-Free Pasta, it will simply add 10 calories per serve.

You can add any protein source or tofu but be mindful that this will alter the calorie count. Serve over a bed of steamed jasmine rice.

Nutrition Facts

119 calories;
protein 2.2g 4% DV;
carbohydrates 8g 3% DV;
fat 9.3g 14% DV;
cholesterol 0mg;
sodium 903.3mg 36% DV. 

Ingredients

Original recipe yields 6 servings
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

  • Heat remaining 2 tablespoons 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 onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Worried it wont fill you up, no stress add  Shredders Nutrition Guilt-Free Pasta.