Brassica Stir Fry

You can cook up a great meal using brassica vegetables and products related to Fast Plants. Give it a try. Some of the connections to Fast Plants are a bit slim, but the majority of the products listed below are brassica family vegetables or products made directly from brassica plants.

This is the basic recipe we cook from in the live telecast. If we can do it live on TV in just a few minutes, it must be easy!

Ingredients

2 cups	beef bouillon (I wonder if cattle eat brassicas?!)
2 Tbs.	canola oil (canola oil is pressed from canola seeds, which are a brassica and therefore a Fast Plant relative!)
1	clove garlic, crushed—to flavor the oil (alas, garlic is not a brassica, but who can cook without garlic!)
	A variety of brassica vegetables, such as broccoli, cabbage, Chinese cabbage, bok choi, and so on. Use as many as you can fit into the wok - they will reduce significantly in size as they cook, so don’t hesitate to fill the wok.

Cooking

Heat the two tablespoons of canola oil to 375° in the wok. Add the garlic to the oil and then add the vegetables. Stir to coat the vegetables with oil. Stir fry the vegetables for about a minute and then add 1/2 cup of beef bouillon and cover the wok. Steam the vegetables in the wok until they are tender. Serve the vegetables over rice or Chinese noodles.