Julienned Vegetable Sauté

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Ingredients:

1 cup freshly squeezed orange juice,

  reduced to 2 tablespoons

2 tablespoons soy sauce

1 tablespoon dry sherry

1 garlic cloves, grated on microplane

2 teaspoons ginger, grated on microplane

1/2 teaspoon fresh black pepper

1 leek, trimmed

1 cup snow peas

1 medium yellow squash, yellow part only

1 medium zucchini, green part only

1 yellow bell pepper, seeded

1 red bell pepper, seeded

2 medium carrots, peeled

Peanut oil

Preparation:

Whisk together reduced juice, soy, sherry, garlic, ginger, and black pepper and set sauce aside.  Julienne all vegetables except snow peas. 

Heat wok or large skillet until smoking.  Drizzle in enough peanut oil to coat bottom of pan.  Stir fry vegetables one or two minutes.  Add sauce and steam/fry vegetables until tender crisp about 2 more minutes.

Serving Suggestion:

Serve with basmati or jasmine white rice and cod with asian pesto.

History:

Recipe comes from Chef Tech Cooking School's Pro Chef Series of cooking classes.