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

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.