Vegetables — Asparagus, Cauliflower, Carrots and Grape Tomatoes

For years I have avoided cauliflower as boring and difficult to make delicious. Since I have been cooking it this way, I love it. It turns golden on the edges, and picks up some color from the carrots. I love cooking vegies this way because I can steam them in the flavorful broth until they are just cooked, then rush them to the table, hot and steaming. You must work quickly, using a hot Wok, for best results. I always cook the vegetables while the meat rests after cooking, so the vegetables are hot when taken to the table.

Serves 4 to 6


  • 2 bunches of the freshest, thin Asparagus
  • 500 grams medium Carrots
  • 1/2 head Cauliflower, center stalk removed and cut into medium flowerlets
  • 200 grams Grape Tomatoes
  • 10 medium cloves Garlic, peeled and chopped
  • 1 cup Chicken Broth
  • Olive Oil
  • Salt and Black Pepper, in grinders


Prep the Asparagus:

  1. Rinse the Asparagus and break off the ends where the end stops bending and breaks
  2. Peel the Asparagus below the tips, and, with the tips lined up, cut the Asparagus into thirds.
  3. Rinse again and set aside.

Prep the Carrots:

  1. Peel the carrots and cut off the ends.
  2. Using a Mandolin or sharp knife, slice the carrots 2 mm thick.

Cook in the Wok:

  1. Put a large Wok or frying pan over High heat on the stove top.
  2. Add 2 Tbsp Olive Oil, 3 cloves of the chopped Garlic and the Asparagus.
  3. Stir fry for about 2 minutes, to thoroughly heat the Asparagus and coat with Olive Oil
  4. Grind some Salt and Black Pepper over the Asparagus.
  5. Pour in 1/3 cup Chicken Broth and place a lid on the pan. Steam for 2 minutes, or until just tender but still crisp.
  6. Pour the Asparagus into a warm serving bowl, and place a lid over it.
  7. Add 3 Tbsp Olive Oil to the Wok. Add the Carrots, Cauliflower and 7 cloves of the chopped Garlic.
  8. Stir fry for 4 minutes, heating all the vegetables and coating thoroughly with the oil.
  9. Grind some Salt and Black Pepper over the vegetables.
  10. Pour in 1/2 cup Chicken Broth and place a lid on the pan.
  11. Decrease heat to Medium and steam for about 3 minutes, or until the Carrots are just cooked but still firm.
  12. Remove the lid to stir and scrape the bottom of the pan every 60 seconds.
  13. Add more Chicken Broth if it evaporates in the pan before the vegetables are cooked enough.
  14. Use a fork to test the doneness of the Carrots.
  15. Quickly add the Grape Tomatoes; stir a few times, then add the Asparagus. Stir twice.
  16. Pour into preheated serving dish and serve immediately.



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