Stir-Fry of Baby Vegetables

Automne 2006
food and drink

BY: Lucy Waverman

This dish is beautiful to look at and very tasty. Baby vegetables are available in all the farmer's markets right now but you can also use larger sizes and dice them. Use a mixture of whatever you can find; we've used baby carrots, baby bok choy, baby zucchini and patty pan squash. You can add sugar snap peas and baby (or large) cauliflower, if desired.

2 bunches baby carrots, trimmed and washed
4 oz (125 g) slender green beans
¼ cup (50 mL) olive oil
16 baby zucchini, cut in half lengthwise
8 patty pan squash, cut in half
1 tbsp (15 mL) chopped garlic
16 baby zucchini, cut in half lengthwise
8 patty pan squash, cut in half
16 baby bok choy
¼ cup (50 mL) chicken stock
Salt and freshly ground pepper
2 tbsp (25 mL) chopped chervil or slivered basil
2 tbsp (25 mL) butter, cut in small pieces

1. Bring a large pot of salted water to boil. Add carrots and boil for 1 minute. Add green beans and boil for another minute. Vegetables should be crisp tender. Rinse with cold water until cool.

2. Heat oil in a wok or large skillet over high heat. Add zucchini and squash. Stir-fry for 2 minutes or until slightly golden. Add cooked vegetables and stir-fry another 2 minutes. Stir in garlic and baby bok choy. Toss together and add stock. Bring to boil and season with salt, pepper and chervil. Stir in butter. Sauce should just coat vegetables. Serve immediately.

Serves 8

What to Serve

Stock Type549865