Broccoli-Cauliflower Stir-Fry

    2 tablespoons vegetable oil
    1 clove garlic, crushed
    2 cups broccoli florets
    2 cups cauliflower florets
    1 cup chicken broth
    2 teaspoons corn starch
    2 teaspoons water

  1. Preheat Wok to 350°F/176.6°C. Add garlic and stir-fry 15 to 20 seconds. Remove garlic.
  2. Add broccoli and cauliflower florets, stir-fry for 2-3 minutes. Add chicken broth, cover and cook for 2 minutes or until vegetables are crispy tender.
  3. Combine cornstarch with water and stir into Wok. Cook until thickened. Reduce heat to warm for serving.

    Serves 4.