1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup canola oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
1/2 cup halved green beans
2 tablespoons low-sodium soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1. In a large bowl, mix garlic, 1 teaspoon ginger, and 2 tablespoons canola oil. Mix in broccoli, snow peas, and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Note: Add tofu or tempeh to make this a full balanced meal!