Garden Stir-Fry

Garden Stir-Fry


Serves 4-6.


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.

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