MANNA Monthly Recipe
April 2010

Monthly Health Tips

Most of the vegetables in this recipe are grown locally. Lower your carbon-footprint by buying and eating local whenever possible.

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Ginger Veggie Stir-Fry

Serving size: 6
Prep Time: 25 minutes
Cook Time: 15 minutes
Ready In: 40 minutes

  • 1 tablespoon cornstarch
  • 1-1/2 cloves of garlic, crushed
  • 2 teaspoons chopped fresh ginger root (or 1 tsp ginger powder)
  • 1-1/4 cup vegetable oil
  • 1 small head broccoli
  • 1/2 cup snow peas
  • 3/4 cup carrots, chopped
  • 1/2 cup green beans
  • 2 tablespoons soy sauce
  • 2-1/2 tablespoons water
  • 1/4 cup chopped onion
  • 1/2 tablespoon salt


1. Blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved.

2. Mix in broccoli, snow peas, carrots, and green beans. Toss vegetables until lightly coated.

3. Heat 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stir occasionally to prevent burning.

4. Stir in soy sauce and water.  Mix in onion, salt, and remaining 1 teaspoon ginger.

5. Cook until vegetables are tender but still crisp.

6. Serve over steamed brown rice.

Nutritional information: 119 calories, 9.3 grams of fat, 8 grams of carbohydrate, 2.2 grams of dietary fiber, 2.2 grams of protein.
MANNAEspecially for people at acute nutritional risk due to life-threatening illness, MANNA prepares and delivers delicious nourishing meals and counsel, empowering individuals to battle illness and improve their quality of life.