Spring Vegetable Medley
You can create your own combination of spring vegetables to use in this simple stir-fry. Bell peppers, green beans or French haricots verts, and zucchini are all good choices.
INGREDIENTS | SERVES 2 to 4
- ¼ cup chicken broth
- 1½ tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- ½ cup cauliflower florets
- 2 tablespoons vegetable or peanut oil
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 cup shredded red cabbage
- 1 teaspoon salt
- 1 carrot, julienned
Combine the chicken broth, red wine vinegar, and sugar in a bowl. Set aside.
Fill a large saucepan with enough water to cover the cauliflower and bring to a boil. Blanch the cauliflower in the boiling water for 2 minutes. Remove the cauliflower, rinse under cold running water, and drain thoroughly.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the shredded cabbage. Stir-fry for 2 minutes, sprinkling with the salt; then add the carrot. Stir-fry for another minute, then add the cauliflower.
Stir-fry for a minute, then add the chicken broth mixture. Bring to a boil and continue cooking until the vegetables are tender but still crisp.
