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Ginger Veggie Stir-Fry Recipe

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This recipe for Ginger Veggie Stir-Fry, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliann Armbrust
Added: Thursday, December 27, 2007


1 teaspoon cornstarch
1/4 cup orange juice
2 tablespoons soy sauce
1 medium carrot, julienne
1 cup fresh broccoli florets
1 cup fresh cut green beans
2 tablespoons olive oil
1 cup peeled sweet potatoes, julienne
1 cup thinly sliced red onion
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper flakes, optional

In a small bowl, combine cornstarch, orange juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrot, broccoli and beans in oil for 8 minutes. Add sweet potato and onion; stir-fry until vegetables are crisp tender.

Stir the soy sauce mixture; add to the skillet with garlic, rosemary, ginger and pepper flakes if desired. Bring to a boil; cook and stir for 1 minutes or until thickened. Yield: 2 servings.




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