1 lg. head broccoli
1 lg. head cauliflower
4 to 6 tbsp. light bodied olive oil
4 cloves garlic, chopped
1/2 c. water or chicken stock
Salt to taste
Pepper to taste
Juice of 1 lemon
1/2 tsp. lemon rind, grated

Separate cauliflower into flowerets. Trim tough stems from broccoli and discard. Slice remaining stems into thin rounds. Break broccoli heads into small pieces. Rinse well in cold water. Drain. Heat oil in large skillet or wok over medium-high heat. Ad garlic. Cook only until golden. Do not overcook or dish will be bitter. Remove immediately with slotted spoon. Increase heat to high. Add vegetables. Stir-fry 2 minutes, being careful not to break flowerets. Add water of stock. Mix well. Cover and cook until tender-crisp, about 2 to 3 minutes. Add more liquid if needed to prevent burning. Remove lid and continue cooking several seconds until liquid evaporates. Add salt and pepper. Mix in garlic and lemon juice. Place in serving bowl. Sprinkle with lemon rind. May be prepared a day ahead through cooking steps. Return to wok or skillet with garlic and lemon juice. Stir fry quickly. Do not overcook. Serves 8.