Recipes

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.