Vegetable stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red Pepper |
| 1 | large | Green Pepper |
| 1 | medium | Zucchini |
| 4 | Celery Stalks | |
| 1 | Bunch Scallions | |
| ½ | pounds | Button Mushrooms |
| ½ | cup | Olive Oil |
| 1 | cup | Blanched Almonds |
| 2 | Garlic Cloves Crushed | |
| ¼ | cup | Grated Fresh Ginger |
| ¼ | cup | Soy Sauce |
| ¼ | cup | Lemon Juice |
| 1 | tablespoon | Wine Vinegar |
| 2 | T Clear Honey | |
Directions
SWEET & SOUR DRESSING
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.