| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Vegetables | 6 | Servings |
INGREDIENTS
| 4 | tb | Oil |
| 4 | Cloves garlic | |
| 1/2 | c | Cashews for garnish |
| GROUP 1: | ||
| 1 | c | Asparagus |
| 1/4 | c | Carrots |
| 1 | c | Broccoli |
| 1 | c | Potatoes |
| 1/2 | c | Turnips |
| GROUP 2: | ||
| 1/2 | c | Cauliflower |
| 1 | c | Onion |
| 1 | c | Celery |
| 1 | c | String beans |
| 1 1/2 | c | Snow peas |
| GROUP 3: | ||
| 1 1/2 | c | Sprouts |
| 1 | c | Lettuce |
| 1 | c | Tomatoes |
| 1 1/2 | c | Water chestnuts |
INSTRUCTIONS
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.
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