Garden Scramble

Serves: 4
Total Calories: 169


1/4 cup vegetable oil
2 cloves garlic minced
2 cups broccoli cut in 1/2-inch slices
2 cups cauliflower cut in 1/2-inch slices
1/3 cup water
1 cup carrot, cut diagonally into 1/2-inch slices
1 red bell pepper, cut in 1/2-inch slices
1 onion cut in half lengthwise, then cut lengthwise into strips
1 teaspoon soy sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup cashew nuts


All ingredients should be prepared and ready to use. (This can be done ahead of time with vegetables refrigerated in separate sandwich bags.) Place wok or large skillet over high heat. When wok is hot, add 1 tablespoon of oil. When oil is hot, add garlic stir-fry for 30 seconds. Add broccoli and cauliflower stir-fry for 1 minute. Add 4 tablespoons of the water cover and cook, stirring occasionally, for about 3 minutes.
Remove vegetables from wok and set aside. Add remaining oil to wok. When oil is hot, add carrots, red pepper, and onion. Stir-fry for 1 minute. Add remaining water cover and cook, stirring occasionally, for about 2 minutes or until vegetables are crisp-tender. Return broccoli and cauliflower to wok stir-fry until heated through, about 1 minute. Add soy sauce, salt, and pepper to taste garnish with cashews (or 2 teaspoons sesame seeds).

Nutritional Facts:

Serves: 4
Total Calories: 169
Calories from Fat: 120

This Garden Scramble recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

More Recipes from the Managing Your Meals Cookbook:
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Baked Potatoes with Seafood Sauce
Baked Stuffed Zucchini
Baked Sweet Potato Chips
Baked Sweet Potatoes
Baked Winter Squash
Broccoli Onion Casserole
Broccoli Stir-Fry
Broccoli with Cheese Sauce
Broccoli with Orange Sauce
Broiled Tomato Halves with Crumbs
Butter-Braised Cabbage
Buttered Asparagus
Cabbage Stir-Fry
Cheese Sauce
Cooked Cauliflower
Creamed New Potatoes and Peas
Dill Dressing
Fluffy Sweet Potatoes with Orange
Fresh Snap Green or Wax Beans
Garden Scramble
Gingered Parsnips
Gingered Vegetables
Glazed Onions
Hashed Brown Potatoes
Honey-Glazed Acorn Squash
Marinated Fresh Vegetables
Mashed Winter Squash
Mushroom Patties
Oven-Cooked Carrots
Oven-Fried Potatoes
Pan-Roasted Potatoes
Parsleyed Carrots
Parsleyed New Potatoes
Potato Pancakes
Sauteed Cauliflower
Sauteed Spinach with Bacon
Scalloped Potatoes
Scalloped Spring Cabbage
Spiced Red Cabbage
Spinach Apple Toss
Steamed Beet Greens
Stewed Tomatoes
Stir-Fried Asparagus
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Stir-Fried Brussels Sprouts
Stir-Fried Celery
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Stuffed Baked Potatoes
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