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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- A green vegetable, such as a small zucchini or handful of snow peas
- 1 small carrot
- 2 or 3 scallions
- 2 teaspoons light olive oil
- 1 slice ginger about the size of a quarter, peeled
- Salt
Method
- Cut the zucchini into sticks (or string the snow peas and halve them on the diagonal).
- Peel the carrot, and cut into fine julienne pieces.
- Trim the scallions, and slice them in thirds.
- Heat the oil in a small wok, and toss in the ginger.
- When it starts to sizzle, pile in the zucchini and carrot, and stir-fry them over high heat for about 30 seconds.
- Add the scallions, and then a splash or two of water.
- Turn the heat down to medium, salt to taste, cover, and cook for 1 minute.
- Uncover, and stir-fry until the vegetables have absorbed all the water and are done to your liking.
- Eat right away.
- The possibilities are endless.
- Let yourself be inspired by the seasonin spring, for instance, try asparagus, wild leeks, dandelion greens, and young spinach, then vary through summer and fall.
- As Ed Giobbi often said, What grows together goes together.
- You can also use garlic, letting a few slices sizzle along with the ginger; this is particularly good if youre cooking more strong-flavored, assertive vegetables.
