Ginger Vegetable Stir Fry Food

GINGER VEGETABLE STIR FRY

Steps:

• Heat oil in a large skillet or wok over high heat. Add carrots, sweet potato, broccoli, green beans and onion and stir-fry for 5 minutes until vegetables are crisp-tender.
• In a small bowl, combine cornstarch, orange juice and soy sauce until smooth. Stir the soy sauce mixture along with the ginger and garlic into the vegetables. Continue to cook and stir for 2 minutes or until sauce has thickened.

GINGER VEGETABLE STIR-FRY

Steps:

• Make sauce: In a measuring cup or small bowl, stir together all sauce ingredients.
• Prepare stir-fry: Heat a large skillet or wok over high heat. Add the mushrooms and "dry fry" them (without oil) for a couple of minutes, stirring frequently. They will lose some of their water. Transfer to a bowl and set aside. Add oil to skillet and allow it to heat. Add carrots, green beans and bell pepper to the skillet, and cook 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• Add cooked mushrooms and cashews to the skillet and stir. Add the tahini to the skillet and stir for 30-60 seconds to melt the tahini. Add the sesame sauce and cook, stirring, for 30-60 seconds. It should thicken up a bit and coat the vegetables. If it seems too thick, add 1-2 tablespoons of water.
• Remove skillet from heat and either plate into 3-4 wide, flat bowls, or one large bowl for family-style service. Garnish with green onions and sesame seeds,
• Serves 3-4, depending on appetites.

GINGER CHICKEN STIR-FRY

Steps:

• Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

GINGER VEGETABLE STIR FRY

Steps:

• Peel pearl onions according to package directions. Halve peeled onions.
• To prepare sauce, stir together orange juice, water, sherry, orange peel, and cornstarch. Set aside.
• In wok or large skillet heat some of the oil; add garlic and crystallized ginger, stir-fry for 30 seconds.
• Add pepper; stir-fry for 2 minutes more.
• Remove from wok.
• Stir sauce again; pour into center of wok and stir until thickened and bubbly.
• Add the cooked onions, peppers, and broccoli to wok; stir well to coat with the sauce.
• Cover and cook for 3 minutes more or until heated through.
• Uncover; stir in stir-fry sprouts and serve.

GINGERED VEGETABLE STIR-FRY

Steps:

• In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
• Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.