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Garden Scramble Stir Fry

Ingredients
  Salad oil 2 Tablespoon
  Garlic clove 1 Large, minced / pressed
  Broccoli flowerets 1 Cup (16 tbs), cut into 1/2 inch chunks
  Cauliflower flowerets 1 Cup (16 tbs), cut into 1/2 inch chunks
  Water 3 Tablespoon
  Carrots 1⁄2 Cup (8 tbs), cut into 1/2 inch slanting slices
  Red bell pepper 1⁄2 , cut into 1/4 inch strips
  Whole cashews 6
  Salt To Taste
  Pepper To Taste
Directions

Place wok over high heat.
When wok is hot, add 1 tablespoon of the oil.
When oil is hot, add garlic and stir-fry for 30 seconds.
Add broccoli and cauliflower and stir-fry for 1 minute.
Add 2 tablespoons of the water; cover and cook, stirring frequently, for about 3 minutes.
Remove from wok and set aside.
Add remaining 1 tablespoon oil to wok.
When oil is hot, add carrots and red pepper.
Stir-fry for 1 minute.
Add remaining 1 tablespoon water; cover and cook, stirring frequently, for about 2 minutes or until vegetables are tender-crisp.
Return broccoli and cauliflower to wok and stir-fry to heat through (about 1 minute).
Add salt and pepper to taste and garnish with cashews.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick
Cook Time: 
10 Minutes

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4.125
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 627 Calories from Fat 448

% Daily Value*

Total Fat 52 g79.7%

Saturated Fat 5.2 g26.1%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 498.6 mg20.8%

Total Carbohydrates 36 g12%

Dietary Fiber 7.3 g29.2%

Sugars 11 g

Protein 14 g28.6%

Vitamin A 296.3% Vitamin C 330.7%

Calcium 10.6% Iron 26.7%

*Based on a 2000 Calorie diet

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Garden Scramble Stir Fry Recipe