Garden Vegetable Stir-Fry
1/4 cup cold water
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger
1/8 teaspoon black pepper
1 cup green beans, bias-sliced into 1-inch pieces
1 1/2 cups cauliflower, cut into 1/2-inch florets
1 tablespoon cooking oil
1 medium onion, cut into thin wedges
1/2 thinly bias-sliced carrot (1 medium)
1 small zucchini, halved lengthwise and cut into 1/4-inch slices (1 cup)
For sauce, in a small bowl stir together water, soy sauce, cornstarch, sugar, ginger and pepper; set aside.
In a medium saucepan cook green beans, covered, in boiling salted water for 2 minutes. Add cauliflower. return to boiling; reduce heat. Simmer, covered, for 1 minute; drain and set aside.
Pour oil into wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add onion and carrot; stir-fry 2 minutes. Add green beans, cauliflower, and zucchini; stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Push vegetables from center of wok.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce.
