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Wok vegetables

Yield: 6 Servings

Ingredients:

• 4 tb Oil
• 4 Cloves garlic
• 1/2 c Cashews for garnish GROUP 1:
• 1 c Asparagus
• 1/4 c Carrots
• 1 c Broccoli
• 1 c Potatoes
• 1/2 c Turnips GROUP 2:
• 1/2 c Cauliflower
• 1 c Onion
• 1 c Celery
• 1 c String beans
• 1 1/2 c Snow peas GROUP 3:
• 1 1/2 c Sprouts
• 1 c Lettuce
• 1 c Tomatoes
• 1 1/2 c Water chestnuts

Instructions:

Choose at least 2 vegetables from each group; dice them. Heat oil in wok or large skillet; add garlic. Add group 1 vegetables to hot oil; stir-fry 7 minutes. Add choices from group 2; stir-fry 5 minutes. Add choices from group 3; stir-fry 5 minutes. Serve over hot rice. Garnish with cashews.

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