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Stir-Fried Vegetables With Ginger And Garlic

vegetables, stirfry - other

1/4 pound green beans
1 small zucchini
2 carrots
1/2 small cauliflower
1 large stalk broccoli
1 sweet red or yellow pepper; or combination
1/4 pound snow peas
2 tablespoons vegetable oil
1 red onion; thinly sliced
3 cloves garlic; minced
2 tablespoons minced fresh ginger root
2 tablespoons soy sauce
salt
freshly ground pepper

For a one-dish meal, add chicken, turkey, shellfish or ham to the stir-fry and serve over hot pasta. Cut beans on the diagonal into 1 1/2-inch lengths. Thinly slice zucchini and carrots on the diagonal. Cut cauliflower and broccoli into florets. Slice broccoli stem crosswise on the diagonal. Seed peppers and cut into 1-inch squares. Remove flower ends from snow peas. In large pot of boiling water, blanch beans, carrots, cauliflower and broccoli separately just until tender-crisp. Drain, and immediately rinse under cold running water to prevent further cooking; drain thoroughly. (Vegetables can be prepared in advance to this point.) Twenty minutes before serving, heat about 2 teaspoons of the oil in heavy skillet over medium heat. Add onion and 1 clove garlic; stir- fry for 3 to 4 minutes. Add zucchini and some ginger and more garlic; stir-fry for 3 minutes longer, adding more oil if necessary. If pan is full, transfer vegetables to baking dish and keep warm in 250 F oven. Add as many of the blanched vegetables as you can stir-fry at one time, plus some of the garlic and ginger, and cook, stirring, for 2 to 3 minutes or until hot; transfer to baking dish in oven to keep warm and continue stir-frying remaining vegetables, adding a small amount of oil as necessary. Finish with peppers and snow peas, cooking until tender-crisp. Combine all vegetables; toss with soy sauce, and salt and pepper to taste.

Contributor: Smart Cooking - Anne Lindsay

Yield: 8 servings

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