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.