GARDEN VEGETABLE STIR-FRY

By rmille6277

Sherry Riggs Bower

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Ingredients

• 2 medium carrots, cut in thirds
• 2 cups green beans bias-sliced into 1-inch lengths
• 2 cups sliced cauliflower
• 2 tablespoons cold water
• 1 1/2 teaspoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons sugar
• Dash pepper
• 2 tablespoons cooking oil
• 1 medium onion, cut in thin wedges
• 1 cup sliced zucchini

Preparation

Step 1

Cut carrots into thin sticks. In covered saucepan cook carrots and green beans in boiling salted water for 3 minutes. Add cauliflower. Cover and cook 2 minutes more; drain well. In small bowl blend water into cornstarch; stir in soy sauce, dry sherry, sugar and pepper. Set aside.
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Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry onion in hot oil for 1 minute. Add carrots, green beans, cauliflower and zucchini; stir-fry 2 minutes or till vegetables are crisp-tender. Stir soy mixture; stir into vegetables. Cook and stir 3 to 4 minutes or till thickened and bubbly. Serve at once. Serves 6.