Dill Cauliflower And Pea Pods
|Cauliflower head||1⁄2 Medium, broken into flowerets to 2 cups|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Snipped dill weed/1/2 teaspoon dried dillweed, crushed||1 1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Fresh pea pods/6-ounce package frozen pea pods, thawed||2 Cup (32 tbs)|
|Chopped pimiento||1 Tablespoon|
Halve any large cauliflower flowerets.
Cook cauliflower, covered, in small amount of boiling salted water for 2 minutes; drain.
For sauce, stir together yogurt and flour.
Stir in milk and dried dillweed.
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 pea pods; stir-fry about 3 minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok.
Add sauce to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetables and chopped pimiento to coat with sauce.
Cook and stir for 1 minute.
Garnish with fresh dillweed, if desired.