Quick Stir Fried Vegetables
|Cauliflower florets||2 Cup (32 tbs)|
|Broccoli florets||3 Cup (48 tbs)|
|Jicama||8 Ounce, pared (Small Size)|
|Vegetable oil||2 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs), divided|
|Red bell pepper||1 , cut into thin strips|
|Sesame oil||1 Teaspoon|
Cut a small x in stem end of each cauliflower floret.
If florets are large, cut them into 2 or 3 slices.
Cut a small x in stem end of broccoli florets.
Cut jicama into thick slices, then cut into 2x1/4 inch strips.
Set all vegetables, oil and seasonings near cooking area.
Heat vegetable oil in wok or large skillet over high heat.
Add ginger and stir-fry 10 seconds.
Add cauliflower and broccoli; stir-fry 30 seconds to coat with oil.
Pour about 1/3 cup of the chicken broth around edges of wok.
Add salt and sugar.
Cover and cook until vegetables are partially tender, 3 to 4 minutes.
Add jicama, bell pepper and remaining chicken broth.
Cover and cook 1 minute.
Uncover and stir-fry until vegetables are crisp-tender and all liquid has evaporated.
Stir in sesame oil.