Ginger Veggie Stir-Fry

Ingredients and Weight:

• Vegetable oil: 2 tablespoons
• Onion, chopped: 1 large (about 1 cup)
• Green bell pepper, chopped: 1 large (about 1 cup)
• Red bell pepper, chopped: 1 large (about 1 cup)
• Broccoli florets, chopped: 1 pound
• Baby corn, drained: 1 can (14 ounces)
• Snow peas, trimmed: 1 pound
• Sliced water chestnuts: 1 can (14 ounces)
• Fresh ginger, grated: 1 tablespoon
• Garlic, minced: 2 cloves
• Low-sodium soy sauce: 1/4 cup
• Toasted sesame oil: 1 tablespoon
• Brown sugar: 1 tablespoon
• Sesame seeds, for garnish: 1 tablespoon

Preparation Time: 15 minutes

Cooking Time: 10-12 minutes

Difficulty Level: 2 (easy)

Preparation Method Steps:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, green bell pepper, and red bell pepper and cook for 3-4 minutes, or until softened.
3. Add the broccoli, baby corn, snow peas, and water chestnuts and cook for an additional 3-4 minutes, or until the vegetables are slightly tender but still retain their crunch.
4. Add the ginger, garlic, soy sauce, sesame oil, and brown sugar to the skillet and stir to combine.
5. Cook for an additional 2-3 minutes, or until the sauce has thickened.
6. Sprinkle with sesame seeds for garnish.

Nutritional Information:

• Calories per serving (1 cup): 200
• Fat: 10 grams
• Cholesterol: 0 grams
• Sodium: 500 milligrams
• Carbohydrates: 30 grams
• Protein: 10 grams

Dish Characteristics:

• Vibrant colors and textures from the variety of vegetables
• Zesty and aromatic flavor from the ginger, garlic, and soy sauce
• Slightly sweet and savory balance from the brown sugar
• Healthy and appetizing side dish or main course

User Comments:

• "This stir-fry was a perfect blend of flavors and textures. It was easy to make and so delicious!"
• "The ginger gave it a nice kick without being overpowering. I loved the crunchiness of the vegetables."
• "I served this over brown rice and it was a hit with my family. It's a great dish for a quick and healthy meal."

Special Precautions and Tips:

• If you don't have baby corn or water chestnuts, you can substitute any other vegetables you like, such as snap peas or carrots.
• Adjust the amount of soy sauce and brown sugar to taste depending on your preference for salty and sweet.
• If you don't have a wok, you can use a large skillet or frying pan.
• Serve hot with your favorite rice or noodles.