Veggie Stir Fry!!

Here is a simple and mouth watering recipe we tried last week:

CELERY, ZUCCHINI, AND CARROTS WITH RED ONION STIR FRY

1/4 peanut or vegetable oil (would recommend a little less than that)
1 small red onion, thinly sliced
3 carrots, peeled and cut into strips 2in. long, 3/4 in. wide, and 1/4 inch thick
3 celery stalks cut the same as above
1 medium zucchini cut same as above
2 cloves garlic, minced
1 tablespoon soy sauce
1/8 teaspoon coarsely ground pepper
1 tablespoon finely chopped fresh cilantro (we used a little dried b/c we had it)
(we also added 1/4 chopped red bell pepper b/c we had it)

In a wok or frying pan over high heat, warm the oil, swirling to coat the sides and bottom of pan. When the oil is very hot but not quite smoking, add the onion and stir and toss every 15-20 secons until slightly softened (2-3 minutes). Push the onion to the side of the pan then add the carrots and celery and stie and toss every 15-20 seconds until the veggies are tender-crisp (2-3 minutes). Add the zucchini and garlic and stir and toss all the veffies together until the zucchini is just tender (2-3 more minutes).

Add the soy sauce, pepper, and cilantro to the pan and stir and toss just until the veggies are well mixed with the ingredients.

Serve immediately.

(We put ours over jasmine rice.)

This super simple dish was AMAZING! It moved to the favorites list, and we are happy to have a dish that has so many veggies to enjoy as an entire dinner meal. Let me know how you like it if you try it. We got this out of our Williams-Sonoma Stir Fry cookbook.