Pesto Stir-Fried Carrots, Cauliflower and Cherry Tomatoes
- Total Time
Pesto's famous ingredients ¿ pine nuts, basil and Parmesan ¿ give this dish great flavor.
pine nuts2 Tbsp
peanut oil2 Tbsp, or canola oil
minced garlic2 Tbsp
uncooked cauliflower2 cup(s), florets
uncooked carrot(s)2 cup(s), thinly sliced
table salt¾ tsp
black pepper½ tsp
reduced-sodium chicken broth3 Tbsp
fresh cherry tomato(es)2 cup(s), halved
basil¼ cup(s), chopped (packed)
grated Parmesan cheese¼ cup(s)
- In a dry 14-inch flat-bottomed wok or 12 inch skillet toast pine nuts over medium heat, stir-frying 2 or 3 minutes or until light golden. Transfer to a small dish.
- Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic and stir-fry 10 seconds or until fragrant. Add cauliflower and carrots, sprinkle on salt and pepper, and stir-fry 1 minute or until carrots are bright orange. Swirl broth into wok, cover 1 minute until nearly all the liquid is gone. Add cherry tomatoes and basil and stir-fry 30 seconds to 1 minute or until vegetables are tender-crisp. Remove from heat and sprinkle on parmesan and pine nuts. Yields 1 cup per serving.