Vegetable — Green Beans, Carrots and Sun-dried Tomatoes

As we have resolved to eat more vegetables, I have developed a fool-proof method for cooking delicious mixed vegetables in my Wok.

You will need a Wok or skillet with a lid and 2 heat-proof spatulas.
First you will stir-fry the vegetables and seasonings in hot oil, then add chicken broth and steam until the vegetables are just cooked.

Serves 2 to 4 people.


  • 2 to 3 Tb Olive Oil
  • 4 cloves Garlic, peeled and chopped
  • Freshly grated Black Pepper and Salt
  • Green beans, cut into 1-inch long pieces
  • Carrots sliced thinly
  • 5 whole Sun-dried Tomatoes, marinaded in oil, and cut into strips
  • Oil from the jar of Sun-dried Tomatoes
  • 1/2 cup chicken broth


  1. Heat the Olive Oil in a Wok.
  2. Add the Garlic and toss for 1 minute
  3. Add the Beans, Carrots and Sun-dried Tomatoes, and toss to completely coat with Oil and to heat through.
  4. Add Pepper and Salt to taste.
  5. Pour the Chicken Broth over the vegetables.
  6. Place the lid on the Wok, and turn down the heat to steam for 4 minutes. Add a little water if the broth evaporates away.
  7. Taste the Beans to test for tenderness.
  8. When the Beans are tender, pour the mixture into a serving dish.



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