Herbed Cauliflower & Zucchni Stir Fry
|Olive oil||2 Teaspoon|
|Cauliflower||2 Pound, cut into flowerets (1 Large Sized, 965 Gram)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Onion||1 Large, chopped|
|Small zucchini||8 Ounce, cut crosswise into 1/4-inch slices (230 Gram)|
|Dry white wine||80 Milliliter (1/3 Cup)|
|Pear shaped tomatoes||8 Ounce, chopped (Firm, Ripe, Roma Type, 5 Medium Sized, 230 Gram Total)|
|Chopped fresh basil||1 Tablespoon|
1. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add cauliflower, garlic, onion, and zucchini; stir-fry until zucchini is hot and bright in color (2 to 3 minutes).
2. Add wine, tomatoes, and basil to pan. Cover and cook until cauliflower is just tender to bite (about 4 minutes). Uncover and continue to cook until liquid has evaporated (2 to 3 more minutes).