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.