Monitor Stri-Fry

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00:REM:Monitor Stri-Fry

by Judy McIntosh


10: 2 medium carrots, cut into thirds 20: 2 cups green beans, bias cut 1" lengths 30: 2 cups sliced cauliflower 40: 1-1/2 teaspoon cornstarch 50: 2 teaspoons soy sauce 60: 1 teaspoons dry sherry 70: 2 teaspoons sugar 80: 2 teaspoons cooking oil 90: 1 medium onion 100: 1 cup sliced zucchini
110: READ: In a covered saucepan, cook carrots and green beans in boiling water for 3 minutes. 120: READ: Add cauliflower, cover and cook 2 more minutes. 130: READ: Drain well. 140: READ: Stir 2 teaspoon. cold water into cornstarch. 150: READ: Stir in soy sauce, sherry, sugar and dash pepper. 160: READ: Set aside. 170: READ: Preheat wok, add oil. 180: READ: Stir-fry onions slices in hot oil for 1 minute add carrots, beans, cauliflower and zucchini. 190: READ: Stir-fry 2 minutes. 200: READ: Push vegetables from center of wok. 210: READ: Stir in soy sauce mixture. 220: READ: Stir into vegetables. 230: READ: Cook and stir 3 to 4 minutes or till thickened and bubbly. 240: READ: Serve at once. 250: REM: Serves 6.

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