Serve these colorful vegetables as a side dish to an Asian-inspired meal. Or, see Tip to add shrimp and turn recipe into a main dish.

Makes 8 servings.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 93
Sodium: 322mg
Fat: 5g
Carbohydrates: 9g
Cholesterol: 0mg
Fiber: 3g
Protein: 3g

Roasted Ginger Vegetable Stir-Fry

• Fiber Rich  • Low Calorie

Ingredients

1 3/4 cups Kitchen Basics® Original Chicken Stock, divided
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon sherry
2 teaspoons McCormick® Gourmet Collection Roasted Ground Ginger
3 tablespoons oil
3 cloves garlic, minced
4 cups cauliflower florets
1 bunch thin asparagus, trimmed and cut diagonally into 2-inch pieces (2 cups)
1 red bell pepper, cut into thin strips
4 ounces snow peas, trimmed
4 green onions, cut diagonally into 1/2-inch pieces (1 cup)
McCormick® Gourmet Collection Sesame Seed, Toasted(optional)

Directions

1. Mix 1 1/2 cups of the stock, soy sauce, cornstarch, sherry and ginger in medium bowl until smooth. Set aside.

2. Heat oil in large deep skillet or wok on medium-high heat. Add garlic and cauliflower; stir fry 1 minute. Add remaining 1/4 cup stock; cover and cook 5 to 7 minutes or until cauliflower is tender-crisp, stirring occasionally. Add asparagus, bell pepper, snow peas and green onions; stir fry 3 to 4 minutes or until tender-crisp.

3. Stir stock mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with toasted sesame seed, if desired.

Tips

Roasted Ginger Shrimp & Vegetable Stir-Fry: Prepare recipe as directed, adding 1 pound large shrimp, peeled and deveined, at the end of Step 2. Stir fry 2 minutes or just until shrimp turn pink. Continue as directed.

Print full Recipe

Print full Recipe | 4x6 | 3x5

Complete Your Meal

Recipes that use McCormick® Gourmet Collection Roasted Ground Ginger