Stir-Fried Vegetables With Ginger And Soy Sauce Recipe

About this recipe

A flavorful and quick dinner option featuring tender beef, crisp vegetables, and a savory sauce. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 100 g Garlic - Single Clove
• 250 g Organically Grown Green Capsicum
• 500 g Carrot
• 100 g Sambar Onion Peeled
• 400 g Pastazara Finely Chopped Tomatoes
• 1 kg Whole Farm Grocery Sugar (Packet)
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 Ltr Sarwar Salad Oil
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 40 g On1Y Ginger Powder
• 1 pack (500 g) Popular Essentials Regular Maida Flour

Instructions

1. 1. In a bowl, combine 1 tablespoon cornstarch, 1/2 teaspoon sugar, 1/4 teaspoon grated ginger, 1 minced clove of garlic, and 1/4 cup soy sauce. Mix well.
2. 2. Add 500 g of thinly sliced carrots to the mixture and stir to coat evenly. Let it marinate for 20 minutes.
3. 3. In a small bowl, mix 1/2 cup water, 2 teaspoons cornstarch, and 1 tablespoon soy sauce. Set aside.
4. 4. Heat 2 tablespoons of salad oil in a wok or large frying pan over medium heat. Add the marinated carrots and cook, stirring constantly, for 1-2 minutes until the carrots are tender. Do not overcook. Remove the carrots from the pan and set aside.
5. 5. In the same pan, heat the remaining 2 tablespoons of salad oil. Add 1 sliced green pepper, 2 julienned carrots, and 1 sliced onion. Stir-fry for about 4 minutes until the vegetables are tender but still crisp. Lightly salt the vegetables.
6. 6. Return the cooked carrots to the pan. Add 2 chopped tomatoes and the prepared water-cornstarch mixture. Cook, stirring constantly, until the sauce boils and thickens.
7. 7. Serve immediately while hot. This dish pairs well with steamed rice or noodles.