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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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More Recipes from a Kitchen Garden Ingredients:
3 tablespoons sweet sherry or 3 tablespoons dry sherry |
3 tablespoons soy sauce |
1 teaspoon finely chopped fresh ginger |
3/4 cup chicken stock |
3 tablespoons vegetable oil |
1 cauliflower, cut into florets |
1 broccoli, cut into florets |
1/4 cup toasted sesame seeds |
1 teaspoon sesame oil |
1 1/2 tablespoons cornstarch (dissolved in 2 t water) |
Directions:
1. Make sauce by combining sherry, soy sauce, ginger and chicken stock.
2. Heat the oil in a large skillet. Stir fry the vegetables 3-4 minutes.
3. Add the sauce and sesame seeds, mixing well.
4. Cover and steam/cook another 3-4 minutes, or until just tender crisp.
5. Uncover and sprinkle sesame oil over the vegetables.
6. Stir in cornstarch mixture and cook about 1 minute longer, until sauce thickens.
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