Title: Wok Vegetables
Categories: Vegetable Stirfry
Yield: 4 Servings
| MAIN |
| 4 | tb | Oil |
| 4 | | Cloves garlic |
| 1/2 | c | Cashews for garnish |
| GROUP1 |
| 1/2 | c | Turnips |
| 1 | c | Asparagus |
| 1/4 | c | Carrots |
| 1 | c | Broccoli |
| 1 | c | Potatoes |
| GROUP2 |
| 1 | c | Onion |
| 1/2 | c | Cauliflower |
| 1 | c | Celery |
| 1 | c | String beans |
| 1 1/2 | c | Snow peas |
| GROUP3 |
| 1 1/2 | c | Sprouts |
| 1 | c | Lettuce |
| 1/2 | c | Spinach |
| 1 | c | Tomatoes |
| 1 | c | Mushrooms |
| 1 1/2 | c | Water chestnuts |
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