Recipe: Ginger Vegetable Stir-Fry

GINGER VEGETABLE STIR-FRY
"Serve these colorful vegetables as a side dish to an Asian-inspired meal. Or, serve over rice or Chinese noodles for a meatless main dish."



1 3/4 cups chicken or vegetable broth, divided use
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon sherry
2 teaspoons McCormick Gourmet Collection Roasted Ground Ginger
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)
Sesame seed, toasted (optional, for garnish)

Mix 1 1/2 cups of the broth, soy sauce, cornstarch, sherry and ginger in medium bowl until smooth. Set aside.

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 broth; 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.

Stir broth mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with toasted sesame seed, if desired.

Makes 8 servings
Source: McCormick