Garden Stir-Fry

    2 tablespoons vegetable oil
    1 carrot, thinly sliced on diagonal
    ½ pound fresh mushrooms, sliced
    1 large green pepper, cut into thin strips
    1 medium onion, sliced and separated into rings
    2 small zucchini, thinly sliced on diagonal
    1 medium tomato, cut into 6-8 wedges
    2 cloves garlic, minced
    ½ teaspoon dried rosemary, crumbled
    ½ teaspoon thyme
    ½ teaspoon salt
    ½ teaspoon pepper
    2 teaspoons sesame seed
    2 tablespoons dry white wine

  1. Preheat 1-tablespoon oil in Wok at 350°F/176.6°C. Add carrots, and stir-fry until just tender (about 3 minutes). Push up side of Wok. Add mushrooms and stir-fry 2 minutes. Push up sides. Add green pepper and onion; stir-fry 2-3 minutes. Push up sides.
  2. Add remaining tablespoon oil to the Wok. Add zucchini and stir-fry until just tender (about 2-3 minutes). Add tomato, garlic, rosemary, thyme, salt, pepper, sesame seeds and wine. Stir gently. Combine vegetables, stirring well to blend. Reduce heat to warm for serving.

    Serves 4-6.