Ginger Vegetable Stir Fry

Course : Vegetables
Serves: 4
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1 cup pearl onions
1/4 cup orange juice
1/4 cup water
1 tablespoon cooking sherry
2 teaspoons orange peel -- finely sliced
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 clove garlic -- minced
2 tablespoons fresh ginger root -- finely chopped
1 large red and green bell peppers -- cut into bite-sized strips
2 cups broccoli florets
1/2 cup bean sprouts

Preparation / Directions:

Peel pearl onions according to package directions. Halve peeled onions. To prepare sauce, stir together orange juice, water, sherry, orange peel, and cornstarch. Set aside. In wok or large skillet heat some of the oil; add garlic and crystallized ginger, stir-fry for 30 seconds. Add pepper; stir-fry for 2 minutes more. Remove from wok. Stir sauce again; pour into center or wok and stir until thickened and bubbly. Add the cooked onions, peppers, and broccoli to wok; stir well to coat with the sauce. Cover and cook for 3 minutes more or until heated through. Uncover; stir in stir-fry sprouts and serve.


Nutritional Information:

83 Calories (kcal); 4g Total Fat; (39% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 113mg Sodium

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