West Bend L5818 - Manuel (Page 15)

15
BROCCOLI-CAULIFLOWER STIR-FRY
2 tablespoons vegetable oil
1 clove garlic, crushed
2 cups broccoli florets
2 cups cauliflower florets
1 cup chicken broth
2 teaspoons corn starch
2 teaspoons water
1. Preheat Wok to 350°F/176.6°C. Add garlic and stir-fry 15 to 20 seconds.
Remove garlic.
2. Add broccoli and cauliflower florets, stir-fry for 2-3 minutes. Add chicken broth,
cover and cook for 2 minutes or until vegetables are crispy tender.
3. Combine cornstarch with water and stir into Wok. Cook until thickened. Reduce
heat to warm for serving. Serves 4.
QUICK VEGETABLE STIR-FRY
1 tablespoon butter or margarine
2 tablespoons vegetable oil
1 medium onion, thinly sliced and separated into rings
1 large zucchini, thinly sliced
1 clove garlic, minced
1 12-ounce can whole kernel corn, drained
¼ teaspoon dill weed
Salt and pepper to taste
1. Melt butter with oil in Wok at 325°F/162.7°C. Add onion, zucchini and garlic;
stir-fry until zucchini is just tender (about 2 minutes).
2. Add corn and dill weed. Stir to combine and heat for about 1 minute. Season to
taste. Garnish with chopped pimiento if desired. Reduce heat to warm for
serving. Serves 4-6.