Gingered Green Beans and Cauliflower Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelBit Difficult
Interest GroupEveryday
Ingredients
| Green beans | 1/2 pound | |
| Dry sherry | 2 Tablespoon | |
| Soy sauce | 4 Teaspoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ginger root | 1/2 Teaspoon, grated | |
| Red pepper | 1/8 Teaspoon, crushed | |
| Cooking oil | 1 Tablespoon | |
| 1/2 of a small head cauliflower, sliced (about 1 3/4 cups) | ||
| 2 medium tomatoes, cut into thin wedges | ||
Directions
Cook green beans, covered, in a small amount of boiling salted water for 4 minutes; drain.
For sauce, stir together dry sherry, soy sauce, cornstarch, sugar, gingerroot, and red pepper.
Set sauce aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry cauliflower in hot oil for 2 minutes.
Add green beans; stir-fry about 3 minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 15 seconds more.
Stir in vegetables to coat with sauce.
Arrange tomatoes atop.
Cover and cook for 1 minute.
Serve immediately.
For sauce, stir together dry sherry, soy sauce, cornstarch, sugar, gingerroot, and red pepper.
Set sauce aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry cauliflower in hot oil for 2 minutes.
Add green beans; stir-fry about 3 minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 15 seconds more.
Stir in vegetables to coat with sauce.
Arrange tomatoes atop.
Cover and cook for 1 minute.
Serve immediately.
Chef
