Roasted Ginger Vegetable Stir-Fry

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

Prep: 15 min | Cook: 15 min | Yield: 8 servings

Ingredients

1 3/4 cups Kitchen Basics® Chicken or Vegetable 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)

Instructions

Mix 1 1/2 cups of the stock, soy sauce, cornstarch, sherry and ginger in medium bowl until smooth. Set aside.
Heat oil in large deep skillet or wok on medium-high heat.
Add garlic and cauliflower; stir fry for 1 minute.
Add remaining 1/4 cup stock; cover and cook for 5 to 7 minutes or until cauliflower is tender-crisp, stirring occasionally.
Add asparagus, bell pepper, snow peas and green onions; stir fry for 3 to 4 minutes or until tender-crisp.
Stir stock mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil for 1 minute.
Sprinkle with toasted sesame seed, if desired.

Notes

Wine Pairing Recommendation: Ravenswood Sonoma County Syrah: The fresh, bright quality and hints of white pepper of this Rhone-style wine will be a perfect complement to the ginger flavors and roasted vegetables.

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.

Nutrition

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

Attribution

Recipe and photo used with permission from: McCormick