Ginger Stir-Fry Vegetables

Ginger Stir-Fry Vegetables


Makes 4 servings.


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.

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