Here, chunks of cauliflower and tender summer squash are tossed in a store-bought chile-garlic sauce.
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Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
Add the garlic, squash and cauliflower and stir occasionally until the squash and cauliflower are lightly browned and tender, 3 to 5 minutes.
Stir in the chile-garlic sauce, soy sauce and sesame seed oil. Cook until heated through. Remove from the heat and toss with cilantro.
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