wok vegetables
- Categories
- Vegetables
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | il |
| 4 eaches | cloves garlic |
| ½ cup | turnips |
| 1 cup | asparagus |
| ¼ cup | carrots |
| 1 cup | onion |
| ½ cup | cauliflower |
| 1 cup | celery |
| 1½ cup | sprouts |
| 1 cup | lettuce |
| ½ cup | spinach |
| ½ cup | cashews for garnish |
| 1 cup | broccoli |
| 1 cup | potatoes |
| 1 cup | string beans |
| 1½ cup | snow peas |
| 1 cup | tomatoes |
| 1 cup | mushrooms |
| 1½ cup | water chestnuts |
MAIN
GROUP 1
GROUP 2
GROUP 3
Choose at least 2 vegetables from each group; dice them. Heat oil in wok or large skillet; add garlic. Add Group 1 vegetables to hot oil; stir-fry 7 minutes. Add choices from Group 2; stir-fry 5 minutes.
Add choices from Group 3; stir-fry 5 minutes. Serve over hot rice.
Garnish with cashews. Serves 4
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