Stir-Fried Vegetables

Name: Stir-Fried Vegetables
Yield: Serves 4
Cuisine: France
Ingredients: 3-4 tbsp/45-60 ml peanut oil; 1 scallion, thinly sliced; 2-3 thin slices fresh ginger; 2 medium carrots, cut in ⅛ in/3 mm diagonal slices; ½ lb/250 g cauliflower, divided in florets; ½ lb/250 g broccoli, divided in florets; salt and pepper; 1 teaspoon sesame oil; 1 tbsp white wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Almost any crisp vegetable is excellent stir-fried to serve with broiled foods. This recipe uses broccoli and cauliflower.

Ingredients

½ lb/250 g cauliflower, divided in florets
½ lb/250

Europe
France
Side dish
Gluten-free
Mediterranean

Method

Cut the cauliflower and broccoli florets in ¼ in/6 mm slices. In a wok, heat the peanut oil until very hot, add the ginger and fry for ½-1 minute over high heat. Stir until the ginger browns, then discard it. Add the scallion and carrots and fry, stirring constantly, about 1 minute. Add the cauliflower and continue stirring for 1 minute. Finally add the broccoli, season