Roasted Ginger Vegetable Stir-Fry

Roasted Ginger Vegetable Stir-Fry

Prep Time

15 minutes

Cook Time

15 minutes

Serves

8 people

Serve these colorful vegetables as a side dish to an Asian-inspired meal. Wine Pairing Recommendation: Ravenswood Sonoma Country 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.

Recipe courtesy of McCormick

Ingredients

  • 1 3/4 cups chicken or vegetable broth, 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)

Preparation

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

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