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Ginger Stir-Fry Vegetables
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger root
1 clove garlic, minced
¼ pound cauliflower florets, sliced
1 carrot, thinly sliced on diagonal
1/3 cup chicken broth
¼ pound asparagus, cut into 1-inch pieces
¼ pound snow peas, trimmed with strings removed
½ teaspoon salt
½ teaspoon sesame oil
- Preheat Wok at 325°F/162.7°C. Add ginger root and garlic, stir-fry 20-30 seconds. Remove from Wok.
- Add cauliflower, carrots, and chicken broth. Cover and cook 2 minutes. Add asparagus, cover and cook for 1 minute. Push vegetables up side. Add snow peas and stir-fry for 1 minute. Add salt and sesame oil, stir-fry 30 seconds, reduce heat to warm for serving.
Makes 4 servings.