Original recipe makes 6 servings

• 1 tablespoon cornstarch

• 1 1/2 cloves garlic, crushed

• 2 teaspoons chopped fresh ginger root, divided

• 1/4 cup vegetable oil, divided

• 1 small head broccoli, cut into florets

• 1/2 cup snow peas

• 3/4 cup julienned carrots

• 1/2 cup halved green beans

• 2 tablespoons soy sauce

• 2 1/2 tablespoons water

• 1/4 cup chopped onion

• 1/2 tablespoon salt

  Directions

  1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
  2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.