Type what you have

Ingredients

• ✓ snow pea
• sesame seed
• olive oil
• mushroom
• teriyaki sauce

Instructions

1. 1 Cook and stir sesame seeds in a medium skillet over medium heat until lightly browned, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in the skillet over medium-high heat. Stir in snow peas and mushrooms. Cook until tender, 3 to 4 minutes.
3. 3 Transfer snow peas and mushrooms to a medium bowl. Toss with toasted sesame seeds and teriyaki sauce; serve warm.

By BDEGER

Ingredients

• ✓ snow pea
• broccoli
• red onion
• sesame oil
• red bell pepper
• garlic
• soy sauce
• sesame seed

Instructions

1. 1 Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.
2. 2 Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

By Kikkoman

Ingredients

• ✓ snow pea
• vegetable oil
• onion
• sugar snap pea
• bok choy
• curry powder
• feta cheese

Instructions

1. 1 Heat oil in a skillet over high heat. Cook and stir onion until slightly softened, about 1 minute. Add snow peas, sugar snap peas, and bok choy; stir-fry until bright green, about 8 minutes. Stir in curry powder. Cook, stirring occasionally, until flavors combine, 8 to 10 minutes. Stir in feta cheese.
2. 2 Push snow pea mixture into a mountain in the center of the skillet; let cook for 3 minutes. Push mountain down with your spatula and cook for 3 to 5 minutes more.

By Taylor

Ingredients

• ✓ snow pea
• teriyaki sauce
• chicken breast tender
• onion
• straw mushroom
• water chestnut
• bok choy

Instructions

1. 1 Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
2. 2 Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
3. 3 Add chicken; toss lightly.

By Land O'Lakes

Ingredients

• ✓ snow pea
• onion
• corn cob
• butter
• seasoning salt
• ice

Instructions

1. 1 Lightly oil grill and preheat to high.
2. 2 Place onion slices on a large sheet of aluminum foil; bring up edges of foil a bit to form a foil 'package'. Add corn and snow peas to onions. Place butter or margarine on top, spread out. Season with seasoned salt to taste, then lay ice cubes on top of the whole thing. Seal well in a foil 'packet'.
3. 3 Place foil packet on top shelf of preheated grill while cooking your favorite meats; grill until corn is firm but tender. Open foil packet and serve!

By Joyce Slater

Ingredients

• ✓ snow pea
• vegetable oil
• mushroom
• carrot
• green onion
• garlic
• soy sauce
• sugar
• cayenne pepper
• spaghetti
• sesame seed

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
2. 2 Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

By Juliana Hale

Ingredients

• ✓ snow pea
• sesame oil
• onion
• asparagus
• carrot
• cauliflower
• bean sprout
• scallion
• chicken bouillon granules
• parsley
• rice wine vinegar

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Stir in onion, snow peas, asparagus, and carrot. Cook, stirring occasionally, until tender, about 5 minutes.
2. 2 Increase heat to medium-high. Add grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in parsley and rice wine vinegar.

By lyndahugs

Ingredients

• ✓ snow pea
• soy sauce
• vegetable oil
• brown sugar
• ginger
• garlic powder
• flank steak
• udon noodle
• broccoli
• mirin

Instructions

1. 1 Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
2. 2 Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
3. 3 Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
5. 5 Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
6. 6 Divide noodle mixture among large bowls. Top with steak slices.

By Chrissy Gaynor

Ingredients

• ✓ snow pea
• olive oil
• water chestnut
• mint
• sesame seed
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.

By NAUTICOLE

Ingredients

• ✓ snow pea
• water
• white rice
• egg
• sesame oil
• onion
• celery
• shrimp
• carrot
• red bell pepper
• green bell pepper
• soy sauce

Instructions

1. 1 In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.
2. 2 In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled.
3. 3 In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.

By Sara

Ingredients

• ✓ snow pea
• aluminum foil
• teriyaki sauce
• honey
• rice vinegar
• ginger
• sesame oil
• red pepper flakes
• salmon fillet
• white mushroom
• carrot

Instructions

1. 1 Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
2. 2 Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.
3. 3 Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.
4. 4 Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
5. 5 Slide packets onto grill.
6. 6 Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.

By Reynolds KitchensR

Ingredients

• ✓ snow pea
• aluminum foil
• butter
• soy sauce
• rice vinegar
• brown sugar
• carrot
• white button mushroom
• scallion
• ginger
• garlic
• sesame seed

Instructions

1. 1 Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
2. 2 Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
3. 3 Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
4. 4 Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

By Reynolds KitchensR

Ingredients

• ✓ snow pea
• vegetable oil
• chicken breast
• red bell pepper
• yellow bell pepper
• red onion
• bean sprout
• water
• soy sauce
• fish sauce
• whole grain brown rice
• sesame seed

Instructions

1. 1 In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
2. 2 Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
3. 3 Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

By Uncle Ben's

Ingredients

• ✓ snow pea
• soy sauce
• cornstarch
• cooking spray
• sesame oil
• carrot
• chicken broth

Instructions

1. 1 Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
2. 2 Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

By CKLEWIS

Ingredients

• ✓ snow pea
• vegetable oil
• sirloin steak
• potato
• dashi soup
• soy sauce
• sake
• sugar
• onion

Instructions

1. 1 Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
2. 2 Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
3. 3 Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

By Hinata

Ingredients

• ✓ snow pea
• salt
• water
• shrimp
• chicken broth
• rice wine
• soy sauce
• cornstarch
• sugar
• white pepper
• vegetable oil
• garlic
• ginger root
• vegetable oil
• chive
• salt

Instructions

1. 1 In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
2. 2 In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
3. 3 Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
4. 4 Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

By CCSWALLA

Ingredients

• ✓ snow pea
• pineapple juice
• hoisin sauce
• soy sauce
• sherry
• cornstarch
• vegetable oil
• sesame oil
• shrimp
• pineapple
• red bell pepper
• onion
• garlic
• red pepper flakes
• scallion
• sesame seed

Instructions

1. 1 Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
2. 2 Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
3. 3 Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
4. 4 Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
5. 5 Serve immediately, garnished with scallions and sesame seeds.

By lutzflcat

Ingredients

• ✓ snow pea
• butter
• garlic
• italian seasoning
• water
• olive oil
• lemon juice
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Stir in Italian seasoning.
3. 3 Add snow peas and water; cook and stir until peas are bright green and tender, about 2 minutes. Stir in olive oil and lemon juice. Season with salt and pepper.

By Geophile

Ingredients

• ✓ snow pea
• soy sauce
• sherry
• honey
• cornstarch
• pork loin
• chicken broth
• vegetable oil
• ginger root
• garlic
• chili garlic sauce
• sesame oil
• broccoli coleslaw mix
• water chestnut
• rice
• sesame seed

Instructions

1. 1 Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
2. 2 Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
3. 3 Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
4. 4 Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
5. 5 Serve over hot steamed rice, and garnish with sesame seeds.

By Campbell's Kitchen

Ingredients

• ✓ snow pea
• cilantro
• green onion
• green bell pepper
• carrot
• baby corn
• firm tofu
• chickpea
• sesame seed
• hot chile pepper
• basil
• sesame oil
• olive oil
• lime
• salt
• long-grain brown rice
• water

Instructions

1. 1 Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
2. 2 Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
3. 3 Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
4. 4 Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
5. 5 Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

By Buckwheat Queen

Ingredients

• ✓ snow pea
• soy sauce
• rice wine
• brown sugar
• cornstarch
• vegetable oil
• ginger root
• garlic
• beef round steak

Instructions

1. 1 In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. 2 Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

By MARBALET

Ingredients

• ✓ snow pea
• white rice
• celery
• broccoli floret
• carrot
• asparagus
• cabbage
• peanut oil
• red pepper flakes
• ginger root
• sesame oil
• rice vinegar
• garlic
• white sugar
• cornstarch
• vegetarian beef-flavored bouillon
• soy sauce
• water

Instructions

1. 1 Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
2. 2 Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.

By Sarah Dipity

Ingredients

• ✓ snow pea
• olive oil
• onion
• garlic
• ginger
• white wine
• shrimp
• salt
• pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
2. 2 Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

By flash1400

Ingredients

• ✓ snow pea
• chili garlic sauce
• soy sauce
• sesame oil
• brown sugar
• rice wine vinegar
• salmon fillet
• red bell pepper
• carrot
• jasmine rice
• aluminum foil

Instructions

1. 1 Preheat the broiler to low heat.
2. 2 Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
3. 3 Add the cut up salmon to the bowl and mix until coated.
4. 4 Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout.
5. 5 Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce.
6. 6 Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
7. 7 Optional Servings: Serve with a hard boiled egg or a fried egg.

By Reynolds KitchensR

Ingredients

• ✓ snow pea
• water
• chicken bouillon
• shrimp
• green onion
• soy sauce
• salt
• cornstarch
• water
• tomato

Instructions

1. 1 In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes.
2. 2 Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.

By Stacy

Ingredients

• ✓ snow pea
• chicken broth
• soy sauce
• cornstarch
• garlic
• vegetable oil
• chicken breast
• cremini mushroom
• green onion
• avocado

Instructions

1. 1 Stir broth, soy sauce, cornstarch, and garlic together in a bowl until cornstarch dissolves; set aside.
2. 2 Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir-fry until no longer pink in the center and the juices run clear, about 5 minutes; transfer to a plate.
3. 3 Add snow peas to the wok and stir-fry until bright green and still crisp, about 3 minutes. Stir in mushrooms and green onions; cook, tossing occasionally, until mushrooms are tender and have released their juices, about 5 minutes. Drain if necessary. Reduce the heat to medium.
4. 4 Return chicken to the wok and stir briefly to combine with vegetables. Stir broth mixture to recombine; pour into the wok. Stir in avocados, then simmer until sauce thickens, about 3 minutes. Gently stir ingredients to coat in sauce and serve immediately.

By Cnstarz

Ingredients

• ✓ snow pea
• short-grain white rice
• water
• chicken stock
• soy sauce
• brown sugar
• onion
• shiitake mushroom
• chicken breast
• green onion
• egg

Instructions

1. 1 Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
3. 3 Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
4. 4 Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

By BINGADING

Ingredients

• ✓ snow pea
• egg noodle
• grapeseed oil
• garlic
• beef skirt steak
• portobello mushroom
• carrot
• red bell pepper
• hoisin sauce
• oyster sauce
• liquid aminos
• green onion

Instructions

1. 1 Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
2. 2 Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
3. 3 Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
5. 5 Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

By thedailygourmet

Ingredients

• ✓ snow pea
• chicken broth
• soy sauce
• cornstarch
• ground ginger
• vegetable oil
• chicken breast
• garlic
• mushroom
• water chestnut
• sesame seed

Instructions

1. 1 Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
2. 2 Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
3. 3 Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

By REBECCAROD

Ingredients

• ✓ snow pea
• vegetable oil
• ginger root
• garlic
• cornstarch
• broccoli
• carrot
• green bean
• water
• soy sauce
• onion
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved.
3. 3 Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.
4. 4 Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add vegetable mixture and cook for 2 minutes, stirring constantly to prevent burning.
5. 5 Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
6. 6 Serve hot and enjoy!

By veggigoddess