Ginger Veggie Stir-Fry

We had fresh peas from the garden for this stir-fry and we even had fresh ginger! Wow!

No worries, this action shot is not of me. Steve made this stir-fry (I put him to work so we could eat at a reasonable time tonight) and he was worried I'd try to claim that hairy arm as my own. hahaha!

Ginger Veggie Stir-Fry

1 Tbsp cornstarch

1 1/2 clove garlic, crushed

2 tsp chopped fresh ginger, divided

1/4 C vegetable oil, divided

1 small head broccoli, cut into florets

1/2 C snow peas

3/4 julienned carrots

1/2 C quartered mushrooms

2 Tbsp soy sauce

2 1/2 Tbsp water

1/4 tsp onion powder (or 1/4 C chopped onion)

1/2 - 1 tsp salt*

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in veggies, tossing to lightly coat.

Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil 2 minutes, stirring constantly. Stir in soy sauce and water. Mix in onion powder, salt, and remaining 1 teaspoon ginger. Cook until vegetables are crisp-tender.

You can use whatever veggies you like and you can add chicken or tofu if you so desire.

*I have reduced the salt quite a lot - the original recipe called for 1/2 Tbsp and I thought it was rather on the salty side. So, you may want to play with the salt amount but since soy sauce is salty I think 1/2 - 1 tsp should be plenty...

Altered from Allrecipes.com