Gingered Green Beans and Cauliflower
|Fresh green beans||1⁄2 Pound, bias sliced into 1 inch pieces to make 2 cups|
|Dry sherry||2 Tablespoon|
|Soy sauce||4 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Grated gingerroot||1⁄2 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Cooking oil||1 Tablespoon|
|Cauliflower head||1⁄2 Small, sliced to make 1 3/4 cups|
|Tomatoes||2 Medium, cut into thin wedges|
Cook green beans, covered, in a small amount of boiling salted water for 4 minutes; drain.
For sauce, stir together dry sherry, soy sauce, cornstarch, sugar, gingerroot, and red pepper.
Set sauce aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry cauliflower in hot oil for 2 minutes.
Add green beans; stir-fry about 3 minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 15 seconds more.
Stir in vegetables to coat with sauce.
Arrange tomatoes atop.
Cover and cook for 1 minute.