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 ⅓ cup chicken broth
¼ pound asparagus, cut into
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,
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
GREEN BEANS WITH WATER CHESTNUTS
1teaspoon vegetable oil
1teaspoon sesame oil
½ pound green beans cut diagonally in
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;
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