West Bend L5818, 79586R Ginger STIR-FRIED Vegetables, Green Beans with Water Chestnuts

GINGER STIR-FRIED VEGETABLES

1 tablespoon vegetable oil

1teaspoon minced fresh ginger root

1clove garlic, minced

¼ pound cauliflower florets, sliced

1carrot, thinly sliced on diagonal ￿ cup chicken broth

¼ pound asparagus, cut into 1-inch pieces

¼ pound snow peas, trimmed with strings removed ½ teaspoon salt

½ teaspoon sesame oil

1.Preheat Wok at 325°F/162.7°C. Add ginger root and garlic, stir-fry 20-30 seconds. Remove from Wok.

2.Add cauliflower, carrots, and chicken broth. Cover and cook 2 minutes. Add asparagus, cover and cook for 1 minute. Push vegetables up side. Add snow peas and stir-fry for 1 minute. Add salt and sesame oil, stir-fry 30 seconds, reduce heat to warm for serving. Makes 4 servings.

GREEN BEANS WITH WATER CHESTNUTS

1teaspoon vegetable oil

1teaspoon sesame oil

½ pound green beans cut diagonally in 1-inch lengths ½ cup sliced water chestnuts

½ cup sliced mushrooms

1clove garlic, crushed

2tablespoons soy sauce

2tablespoons water ½ teaspoon salt

¼ teaspoon freshly ground pepper

2teaspoons sesame seed

1.Preheat both oils in Wok at 350°F/176.6°C. Add beans, water chestnuts, mushrooms, and garlic; stir-fry for 1-2 minutes. Add remaining ingredients, cover and cook until beans are tender. About 4-5 minutes. Reduce heat to warm for serving. Makes 4 servings.

14