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Garden Stir-Fry - West Bend

Garden Stir-Fry

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Full Recipe Details


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

Cooking Process

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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