Ginger Veggie Stir-Fry

A definite favorite at my house...

Ingredients:
1 tablespoon cornstarch
1 1/2 cloves garlic, minced
2 tablespoons, grated, fresh ginger root, divided
1/4 cup sesame oil, divided
1 head broccoli, cut into florets
1/2 cup snow peas
3 mushrooms sliced thin
1/2 red bell pepper, chopped
3/4 cup julienned carrots
2 tablespoons tamari sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt (or less)

Method:
1. In a large bowl, blend cornstarch, garlic, 1 tablespoon ginger, and 2 tablespoons sesame oil until cornstarch is dissolved. Mix broccoli, snow peas, mushrooms, and carrots 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 tamari sauce and water. Mix in red pepper, onion, salt and remaining 1 tablespoon ginger. Cook until vegetables are tender but still crisp.
3. Serve over white or brown rice. Use Bragg's Aminos to flavor.