Ginger Vegetable Stir-Fry


  • 1/2 of a 14-oz TAS or TEPTIP can baby corn (whole), drained and halved crosswise
  • 1/2 of a 8-oz TEPTIP water chestnuts (slice), drained
  • 1/2 of a large red or green sweet pepper, seeded and cut into strips
  • 2 cups broccoli and/or cauliflower florets
  • 1/2 tsp. TAS ginger in brine (stripped), drained and grounded
  • 1 large carrot, thinly bias-sliced
  • 1/4 cup chopped onion
  • 1/2 cup cold water
  • 1 Tbsp.  reduced-sodium soy sauce
  • 1 tsp. cornstarch
  • 1 Tbsp.  canola oil or cooking oil
  • 1 clove garlic, minced
  • 1/2 cup fresh sugar snap peas, tips and strings removed (about 2 oz)


1. In a small bowl, stir together the water, soy sauce, cornstarch, and TAS ginger; set aside.

2. In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, TAS or TEPTIP baby corn, and TEPTIP water chestnuts; stir-fry for 2 minutes.

3. Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes 6 (2/3-cup) side-dish servings

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