Roasted Ginger Vegetable Stir-Fry

Roasted Ginger Vegetable Stir Fry with Toasted Sesame Seeds

Roasted Ginger Vegetable Stir Fry with Toasted Sesame Seeds

I found this recipe at the McCormick website as I was looking for something that incorporated ginger for my husband who loves anything ginger.

Eat as is or mound it on top of rice. Either way, tasty and healthy.

Ingredients:

1 and 3/4 cup -chicken stock

1 Tbsp. soy sauce

1 Tbsp. – corn starch

1 Tbsp.- sherry

2 tsp. – ground ginger

3 Tbsp. – olive oil

3 cloves- garlic, minced

4 cups- cauliflower florets

1 bunch- asparagus (about 2 cups)

1- red bell pepper, cut into strips

4 ounces-  or two handfuls broccoli, trimmed into florets (the McCormick site used snow peas but I didn’t have and we like broccoli better anyway.)

4- green onions, diced

Sesame seeds, toasted

Directions: 

Mix 1 and 1/2 cups of stock, soy sauce, corn starch, sherry and ginger in a medium bowl, whisk until smooth and set aside.

Heat oil in skillet. Add garlic and cauliflower and stir-fry 1 minute

Add remaining 1/4 cup stock, cover and cook 5-7 minutes until cauliflower is tender-crisp

Add asparagus, pepper strips, snow peas and green onions and continue to stir fry for 3-4 more minutes

Stir stock mixture and add to skillet brining it to a boil stirring constantly  for one minute.

Sprinkle with toasted sesame seeds and serve.

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