Stir-Fried Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. 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