West Bend Housewares Electric Wok Broccoli-Cauliflower Stir-Fry, Quick Vegetable Stir-Fry

BROCCOLI-CAULIFLOWER STIR-FRY

2tablespoons vegetable oil

1clove garlic, crushed

2cups broccoli florets

2cups cauliflower florets

1cup chicken broth

2teaspoons corn starch

2teaspoons water

1.Preheat Wok to 350°F/176.6°C. Add garlic and stir-fry 15 to 20 seconds. Remove garlic.

2.Add broccoli and cauliflower florets, stir-fry for 2-3 minutes. Add chicken broth, cover and cook for 2 minutes or until vegetables are crispy tender.

3.Combine cornstarch with water and stir into Wok. Cook until thickened. Reduce heat to warm for serving. Serves 4.

QUICK VEGETABLE STIR-FRY

1tablespoon butter or margarine

2tablespoons vegetable oil

1medium onion, thinly sliced and separated into rings

1large zucchini, thinly sliced

1clove garlic, minced

112-ounce can whole kernel corn, drained ¼ teaspoon dill weed

Salt and pepper to taste

1.Melt butter with oil in Wok at 325°F/162.7°C. Add onion, zucchini and garlic; stir-fry until zucchini is just tender (about 2 minutes).

2.Add corn and dill weed. Stir to combine and heat for about 1 minute. Season to taste. Garnish with chopped pimiento if desired. Reduce heat to warm for serving. Serves 4-6.

15