Serve these colorful vegetables as a side dish to an Asian-inspired meal. Or, see Tip to add shrimp and turn recipe into a main dish.
15m
PREP TIME
15m
COOK TIME
93
CALORIES
12
INGREDIENTS
Servings: 8
Ingredients
- 1 3/4 cups chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sherry
- 2 teaspoons McCormick Gourmet™ Organic Ginger, Roasted Ground
- 3 tablespoons oil
- 3 cloves garlic, minced
- 4 cups cauliflower florets
- 1 bunch thin asparagus, trimmed and cut diagonally into 2-inch pieces (2 cups)
- 1 red bell pepper, cut into thin strips
- 4 ounces snow peas, trimmed
- 4 green onions, cut diagonally into 1/2-inch pieces (1 cup)
INSTRUCTIONS
- 1 Mix 1 1/2 cups of the stock, soy sauce, cornstarch, sherry and ginger in medium bowl until smooth. Set aside
- 2 Heat oil in large deep skillet or wok on medium-high heat. Add garlic and cauliflower; stir fry 1 minute. Add remaining 1/4 cup stock; cover and cook 5 to 7 minutes or until cauliflower is tender-crisp, stirring occasionally. Add asparagus, bell pepper, snow peas and green onions; stir fry 3 to 4 minutes or until tender-crisp
- 3 Stir stock mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with toasted sesame seed, if desired
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