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
    ⅓ 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

  1. Preheat Wok at 325°F/162.7°C. Add ginger root and garlic, stir-fry 20-30 seconds. Remove from Wok.
  2. 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.