Vegetable stir-fry

Yield: 4 servings

Measure Ingredient
1 large Red Pepper
1 large Green Pepper
1 medium Zucchini
4 \N Celery Stalks
1 \N Bunch Scallions
½ pounds Button Mushrooms
½ cup Olive Oil
1 cup Blanched Almonds
2 \N Garlic Cloves Crushed
¼ cup Grated Fresh Ginger
¼ cup Soy Sauce
¼ cup Lemon Juice
1 tablespoon Wine Vinegar
2 \N T Clear Honey


1. Cut the Peppers, Zucchini & Celery Into 2-Inch Matchsticks. Trim the Scallions So That Is About 1 Inch Of the Green Part Left. Slice the Button Mushrooms.

2. Next Make the Sweet & Sour Dressing; Blend All the Ingredients in a Blender or Food Processor, or Mix Them in a Bowl.

3. Make the Stir-Fry Just Before You Want To Eat. Heat the Oil in a Wok, Then Put in the Vegetables and Stir-Fry Over High Heat for 2 Minutes, until They Are Beginning To Soften.

4. add the Almonds and the Sweet & Sour Mixture and Stir-Fry for a Further 1-2 Minutes To Heat Through.

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