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Gingered Green Beans And Cauliflower

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Ingredients
  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
  Sugar 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
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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