4 tbsp. dry sherry
2 tbsp. soy sauce
2 cloves garlic, minced
3 c. broccoli, cut into bite sized pieces
3 c. cauliflower, cut into bite sized pieces
1/2 c. chopped almonds

Saute garlic in a large skillet or wok, using water in place of oil. Add the sherry and soy sauce. Turn the heat to moderate and add the broccoli and cauliflower. Stir quickly to coat the veggies with the liquid. Stir fry just until the pieces are well distributed. Serve as soon as possible. 4 servings. Top with almonds.