Wok 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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