TLC Cooking "Emeril's Broccoli and Cauliflower Stir Fry"

Emeril's Broccoli and Cauliflower Stir Fry

YIELD 4 servings

INGREDIENTS

2 teaspoons	canola oil
1 head	broccoli, chopped
1 head	cauliflower, chopped
½ head	chopped green cabbage
½ head	chopped red cabbage
1 cup	low sodium chicken stock or vegetable stock
Salt and freshly ground pepper, to taste
1 teaspoon	chopped ginger
2	cloves chopped garlic
1 bunch	green onions, cleaned and chopped
1 teaspoon	sesame oil
1 tablespoon	ponzu
1 tablespoon	low sodium soy sauce
Brown rice, for serving

PREPARATION:

Method

In a wok or large sauté pan over high heat, add canola oil. When hot but not smoking, add broccoli, cauliflower, and cabbages and cook until vegetables begin to wilt, about 2 minutes. Next, add in the chicken stock and season the vegetables with salt and pepper. Add the ginger and garlic and half the green onion and stir to combine. Drizzle the sesame oil, ponzu and soy sauce over the entire mixture. Cook another 3 to 4 minutes, or until the vegetables are crisp- tender, garnish with remaining green onions and serve immediately over brown rice.
This recipe was featured on the From Market to Table episode of Emeril Green

This recipe appears in: Vegetarian

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Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.