Stir-fry Medley
Make a big bowl of fluffy rice as an
accompaniment to this wonderful mixture and serve with thick, rare
slices of grilled flank steak.
Makes 6 to 8 servings
2 tablespoons olive oil
2 small zucchini, trimmed, thinly sliced
¼ pound full-flavored mushrooms, such as shiitake (stems discarded) or
cloud ear, thickly sliced
1 green bell pepper, seeded and cut into
strips
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, cut in the diagonal into 1 inch pieces
1 teaspoon curry powder
Salt and freshly ground black pepper to taste
1 medium-size, ripe tomato, coarsely chopped
1 cup sugar snaps peas, strung
Chipped fresh parsley
Sour cream, regular or light, or plain yogurt
Heat the oil in a wok over high heat,
stir in the zucchini, mushrooms, bell pepper, and green onions.
Season with curry powder, salt and
pepper. Fry over high heat, stirring, until the vegetables are crisply
tender, 3 to 4 minutes. Stir in the tomatoes and peas.
Cook, stirring and tossing until the
vegetable are heated through, about 2 minutes longer.
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Serve this simple cooking recipes very hot, garnished with the parsley.
Pass a bowl of sour cream or plain yogurt on the side.
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