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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Asian Stir-Fry

Vegetable-6040
Ingredients  
2 tablespoons canola or stir-fry oil
5 cloves garlic, minced
3 tablespoons ginger root, grated
1 large onion, chopped
7 scallions, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
4 cups eggplant, diced
2 cups cauliflower florets
2 cups broccoli florets
1 cup celery, chopped
1 cup carrots, chopped
1 cup mushrooms, sliced
4 cups cabbage, shredded
4 cups Chinese cabbage, shredded
2 tablespoons soy sauce or stir-fry sauce
1 can water chestnuts, sliced
1/2 cup cashew pieces
 
Preparation

Heat oil in wok or large skillet. Add 1/2 of the minced garlic and 1/2 of the ginger root, the onion, scallions, and the red and orange bell pepper. Cook on medium high for 2 minutes, stirring constantly. Add the eggplant, cauliflower, broccoli, celery, and carrots. Cover and cook on medium heat for 3 minutes or until vegetables are slightly tender. Add the mushrooms, cabbage, Chinese cabbage, water chestnuts, cashews, and the remaining garlic and ginger root. Cover, and cook 2 minutes or until all vegetables are slightly tender. Do not overcook.

Yield
8 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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