Stir-fried vegetables with ginger and garlic

Stir-fried vegetables with ginger and garlic

The colours and flavour combination of this dish complement any meat dish, from chicken to lamb to beef. You need only add rice to complete the main course. For a one-dish meal, add chicken, turkey, shellfish, ham or tofu to the stir-fry and serve over hot pasta.



325 mL (1 1⁄3 cups) green beans (125 g/4 oz)
1 large stalk broccoli
Half small cauliflower
2 medium carrots
1 sweet red or yellow pepper
375 mL (1 1⁄2 cups) snow peas (125 g/4 oz)
1 small zucchini
25 mL (2 tbsp) canola or olive oil
1 medium red onion, thinly sliced
4 large cloves garlic, minced
50 mL (3 tbsp) minced gingerroot
25 mL (2 tbsp) sodium-reduced soy sauce
Freshly ground pepper



1. Trim beans, then cut on the diagonal into 4 cm (1 1⁄2-inch) lengths.
2. Cut broccoli into florets. Peel stem; slice on the diagonal.
3. Cut cauliflower into florets.
4. Slice carrots on the diagonal.
5. In large pot of boiling water, blanch beans, broccoli, cauliflower and carrots separately just until tender-crisp.
6. Remove and immediately rinse under cold running water to prevent further cooking; drain thoroughly.
7. Cut sweet pepper in 2.5 cm (1-inch) pieces, trim snow peas and slice zucchini on the diagonal; set aside.
8. Twenty minutes before serving, heat about 10 mL (2 tsp) of the oil in large nonstick skillet over medium-high heat.
9. Add onion and one-third of the garlic; stir-fry for 3 to 4 minutes.
10. Add zucchini and some of the gingerroot and more garlic; stir-fry for 3 minutes, adding more oil if necessary.
11. If pan is full, transfer vegetables to baking dish and keep warm in 120°C (250°F) oven.
12. Add as many of the blanched vegetables as you can stir-fry at one time, plus some of the garlic and ginger; stir-fry for 2 to 3 minutes or until hot. Add to baking dish; keep warm.
13. Stir-fry remaining vegetables, adding a small amount of oil as necessary.
14. Stir-fry red pepper and snow peas until tender-crisp.
15. Combine all vegetables; toss with soy sauce, and pepper to taste.

MAKE AHEAD: Prepare vegetables and blanch beans, broccoli, cauliflower and carrots up to 6 hours in advance.


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