Ginger Veggie Stir-Fry

Servings 6 servings


  • 2 tablespoons low sodium soy sauce
  • 2 1/2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 2 cloves garlic pressed
  • 2 teaspoons chopped ginger divided
  • 2 cups broccoli florets
  • 1 1/2 cups sugar snap beans
  • 3/4 cup julienned carrots
  • 2 medium yellow bell peppers de-seeded, de-ribbed and cut into strips
  • 1 medium yellow squash sliced lengthwise then sliced 1/4-inch thick
  • 1 medium onion chopped
  • 1/2 teaspoon sea salt
  • 3 cups cooked brown rice


  • DO-AHEAD TIP: Prepare brown rice.
  • In a small bowl or cup, combine soy sauce, water and cornstarch to a smooth paste then set aside. Heat the oil in a large skillet or wok over medium-high heat until hot.
  • Add garlic and half of the gingerroot and sauté for 1 minute, or until fragrant. Add all vegetables, except onion, and stir-fry for 2 to 3 minutes or until tender-crisp.
  • Stir in soy sauce mixture then onion, salt and the remaining gingerroot. Cook until mixture has thickened. Serve over cooked rice and enjoy!


SERVING SUGGESTION: If desired, add cooked chicken breast strips.
VEGETARIAN: No changes necessary. KOSHER: No changes necessary.
GLUTEN FREE: Make sure soy sauce is gluten free and use arrowroot powder instead of cornstarch.
NUTRITION: Per Serving: 188 Calories; 3g Fat; 5g Protein; 35g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 374mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat. Points: 5
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