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  1. #1
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    Dec 2009
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    Default Ginger Veggie Stir-Fry

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    1 tablespoon cornstarch
    1 1/2 cloves garlic, crushed
    2 teaspoons chopped fresh ginger root, divided
    1/4 cup vegetable oil, divided
    1 small head broccoli, cut into florets
    1/2 cup snow peas
    3/4 cup julienned carrots
    1/2 cup halved green beans
    2 tablespoons soy sauce
    2 1/2 tablespoons water
    1/4 cup chopped onion
    1/2 tablespoon salt



    Directions

    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.
    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 are tender but still crisp.
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