Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Ginger Vegetable Stir-Fry




List of Ingredients



• 1/4 cup orange juice
  
• 1/4 cup water
  
• 1 tablespoon sherry
  
• 2 teaspoon orange peel, finely chopped
  
• 1 teaspoon cornstarch
  
• cooking oil for stir-frying
  
• 1 cup pearl onions, peeled and halved
  
• 1 clove garlic, minced
  
• 2 tablespoon crystallized ginger, finely chopped
  
• 1 large red or green bell pepper, cut into bite-sized
  
• 2 cups broccoli flowerets
  
• 1/2 cup bean sprouts
  






Instructions



1. For sauce, stir together orange juice, water, sherry, peel, and cornstarch; set aside.
   
2. In a wok or large skillet, heat a small amount of oil; add onions, garlic, and crystallized ginger; stir fry for 30 sec. Add peppers; stir-fry 2 min. Remove from wok. Add more oil if necessary; add broccoli and stir-fry3 min. Remove from wok.
   
3. Stir sauce again; pour into center of wok and stir till thickened and bubbly. Add the cooked ingred. back to wok and stir well to coat with sauce. Cover and cook for 3 min. or heated through. Uncover; stir in sprouts and serve.