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Total Time
45mins
Prep 30 mins
Cook 15 mins

Garlic and ginger give this real zip. Use anything you have in the fridge. A great way to use up left over veggies from a party platter.

Ingredients Nutrition

Directions

  1. Heat oil and add garlic and ginger.
  2. Cook half a minute in skillet or wok.
  3. Add carrots, cauliflower first& any other firm vegetable.
  4. Cook covered one minute or until it steams.
  5. Add medium veggies beans, onions, peppers, etc.
  6. Cook covered one minute or until it steams.
  7. Add meat.
  8. Cook covered two minute or until it steams.
  9. Add broccoli.
  10. Cook covered two minute or until it steams.
  11. Serve w/ rice.
Most Helpful

5 5

I used 1 Tbspn of olive oil to keep the fat content low as well as adding 1/4 Cup of water. This was an easy recipe and so versitile. I just picked what vegetables I had on hand and stirred it up. I used carrots, lots of garlic and onions and it tasted great!! When the last of the veggies were cooking, I added sliced chicken breast and stirred that for a few minutes until cooked and added my rice and tossed for a complete low calorie, low sodium meal. (I did use only a Tbspn of low salt soy sauce!)

5 5

This is such a fun recipe. You can use your imagination and come up with a great dish! I started with the garlic, onions, and ginger in cannola oil, then added carrots, celery, and a few cauliflower pieces. Then I put in zucchini and pea pods. After that cooked a minute, I added soy sauce, oyster sauce, and a t of sherry. Kept that warm while I sauted thinly sliced steak foe a couple minutes. Mixed it all together and had a masterpiece!!! It was very tasty! Thanks, Barbara for a fun and delicious supper! I'll keep this recipe handy for a base to start with! :-)

5 5

I used this a a base to make stir fry. I did not do it exactly as written, but it turned out just great.