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Ginger Veggie Stir-Fry
  • 1 tsp cornstarch
  • 1/4 cup lemon juice
  • 2 tbsp soy sauce
  • 1 medium carrot, julienned
  • 1 cup fresh broccoli florets
  • 1 cup cut fresh green beans
  • 2 tbsp olive or vegetable oil
  • 1 cup julienned, peeled sweet potato
  • 1 cup thinly sliced red onion
  • 1 garlic clove, minced
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp ground ginger
  • 1/8 tsp crushed red pepper flakes, opt
In a small bowl, combine cornstarch, orange juice, and soy sauce until smooth; set aside. In a large skillet, stir-fry carrot, broccoli, and beans in oil for 8 minutes. Add sweet potato and onion; stir-fry until vegetables are crisp-tender. Stir the soy sauce mixture; add to the skillet with garlic, rosemary, ginger and pepper flakes if desired. Bring to a boil; cook and stir for 1 minute or until thickened. Makes 4 servings.
Provided by:
Southwest Family Citrus and Spenar Family

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