LOCAL VEGETABLE STIR FRY

Local Vegetable Stir Fry

10

Minutes Prep Time

10

Minutes Cook Time

3

Servings

Watch our video of Chef Tyson Grant preparing a tasty vegetable stir fry made from locally grown produce. It’s quick and easy and oh so yummy. Get your kids involved in washing and prepping the ingredients because this is one veggie dish that they’ll enjoy, too.

INGREDIENTS

2 to 3 cups of a mix of fresh local vegetables, (green beans, heirloom carrots, radishes, red bell pepper, spinach, bok choy).
1 tablespoon each canola and sesame oil
1 tablespoon fresh ginger, coarsely chopped
2 to 3 tablespoons stir-fry sauce
Juice of ½ lemon

INSTRUCTIONS

1. For the stir-fry sauce, whisk together 1/4 cup each mirin, soy sauce, sweet chili sauce and 1 tsp. corn starch to thicken. Set aside.

2. Heat canola and sesame oil in large pan or wok over high heat.

3. Add ginger to season oil. Cook for 1 minute.

4. Start adding hardest vegetables to pan, being sure not to crowd

5. vegetables. Sauté on high 2 to 3 minutes.

6. Continue adding one vegetable at a time finishing with the leafy

7. vegetables. Sauté additional 1 to 2 minutes.

8. Drizzle vegetables with stir-fry sauce and lemon juice, continue cooking another minute or two.

9. Serve alone as a side dish or over steamed jasmine or basmati rice, or cooked rice noodles.