Great veggie recipe to add to brown rice.
1. 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.
2. 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 tender but still crisp.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 331 (82%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 0mg||0 %|
|Sodium 511.8mg||18 %|
|Potassium 294.6mg||8 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 13.5g|
|Protein 3.9g||6 %|
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Calories per serving: 403
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