Food & Cooking Recipes Quick & Easy Recipes Emeril's Broccoli and Cauliflower Stir-Fry 3.7 (19) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 Say goodbye to the days when you'd have to trick your kids in to eating their veggies. Have all your ingredients for this quick and delicious stir-fry ready -- they'll cook quickly in a sizzling hot wok. Ingredients 1 cup long-grain white rice 2 tablespoons vegetable oil 2 tablespoons minced garlic ¾ pound broccoli, cut into bite-size florets ¾ pound cauliflower, cut into bite-size florets ½ red bell pepper, diced red pepper flakes ½ cup low-sodium chicken broth ¼ cup oyster sauce Directions Cook rice according to package instructions. Meanwhile, in a wok or large skillet, heat oil over high. Add garlic and cook until fragrant, 10 seconds. Add broccoli, cauliflower, bell pepper, and pinch of red pepper flakes and cook, stirring, about 4 minutes. Add broth and stir to combine. Cook, stirring constantly, until vegetables are crisp-tender, about 3 minutes. Add oyster sauce and cook, stirring to combine, 1 minute. Spoon over rice and serve immediately. Cook's Notes If your kids see that you enjoy cooking and eating vegetables, they will, too, especially if they get to play the part of recipe taster or kitchen helper. Rate it Print