Stir-fry Crudites

This is what you do when you have leftover cut up vegetables from last weekend’s crudités platter.

I know I always tell you to introduce each ingredient to the wok separately with a pinch of sugar added with each addition but this was a side dish, not the main attraction, so a dump ‘n stir was the order of the day.

This dish sure beats the heck out of been-there-ate-that frozen mixed vegetables.

Happy Friday, my darlings. xo


Stir-Fry Crudités (serves 4)

2 tablespoons vegetable oil
½ cup EACH baton of carrot, zucchini, bell pepper, celery
1 teaspoon granulated sugar
2 tablespoons soy sauce
1 tablespoon Sriracha hot sauce

• In a wok over high heat, add oil and heat to smoking, add vegetables and sugar and stir-fry until vegetables are tender-crisp, about 5 minutes, then add soy and Sriracha sauces and stir-fry 1 minute more. Serve immediately, garnished with toasted sesame seeds, if desired.

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