Roasted Ginger Vegetable Stir-Fry (continued)
3 cloves garlic, minced
4 cups cauliflower florets
1 bunch thin asparagus, trimmed and cut diagonally into 2-inch pieces (2 cups)
1 red bell pepper, cut into thin strips
4 ounces snow peas, trimmed
4 green onions, cut diagonally into 1/2-inch pieces (1 cup)
McCormick® Gourmet Collection Sesame Seed, Toasted (optional)
1. Mix 1 1/2 cups of the stock, soy sauce, cornstarch, sherry and ginger in medium bowl until smooth. Set aside.
2. Heat oil in large deep skillet or wok on medium-high heat. Add garlic and cauliflower; stir fry 1 minute. Add remaining 1/4 cup stock; cover and cook 5 to 7 minutes or until cauliflower is tender-crisp, stirring occasionally. Add asparagus, bell pepper, snow peas and green onions; stir fry 3 to 4 minutes or until tender-crisp.
3. Stir stock mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with toasted sesame seed, if desired.
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