Garden Scramble Stir Fry
|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|
|Carrots||1⁄2 Cup (8 tbs), cut into 1/2 inch slanting slices|
|Red bell pepper||1⁄2 , cut into 1/4 inch strips|
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.