1/4 cup orange juice
1/4 cup water
1 tablespoon dry sherry
2 teaspoons grated orange peel
1 teaspoon cornstarch
1 tablespoon peanut or vegetable oil
1 cup peeled pearl onions, halved through the root
1 clove garlic, minced
2 tablespoons finely chopped crystallized ginger
1 large red or green bell pepper, cut into strips
2 cups broccoli florets
1/2 cup mung bean sprouts


1. In a small bowl, stir together orange juice, water, sherry and orange peel, Stir in cornstarch until smooth; set aside. In a wok or large skillet over high heat, heat oil; add pearl onions, garlic, and crystallized ginger; stir-fry for 30 seconds. Add bell peppers; stir-fry for 2 minutes more. Remove from wok. Add broccoli, stir-fry until crisp-tender, about 3 minutes. Remove from wok.
2. Stir sauce again; pour into center of wok and stir until thickened and bubbly. Add the cooked ingredients back to wok; stir well to coat with the sauce. Cover and cook about 3 minutes or until heated through. Uncover; stir in sprouts and serve.

Recipe Courtesy of Freida's, The Specialty Produce People.

Finely chopped fresh gingerroot can be substituted for the crystallized ginger. Serve this stir-fry as a vegetarian main dish.

Ginger Vegetable Stir-Fry
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