Crisp, yet tender fresh market vegetables packed with flavor and drizzled with a spicy cilantro herb sauce for a delicious herbaceous tang. The key here is finding the most fresh, organic ingredients, which will ensure maximum flavor in the dish.
By Tania Goulart
- 4 cups of mixed vegetables, sliced thinly: red/green/yellow bell pepper, yellow squash, zucchini, chinese eggplant, watermelon radishes, carrots
- ½ cup scallions
- 2 tblsp vegtable oil
- ½ cup cilantro
- 2 tblsp tarragon, very finely chopped
- 2 cups cilantro
- ½ cup of mint
- ¼ cup of tarragon
- ½ cup scallions thinly sliced
- 1½ inch piece of ginger peeled and sliced
- 2 garlic cloves
- 2 Serrano chiles, both stemmed and 1 seeded (more seed means more spice, adjust accordingly)
- 2 tblsp sesame seeds, lightly toasted (1 tblsp brown and 1 tblsp black sesame seeds)
- 2 tblsp rice vinegar, unseasoned
- 4 tblsp extra virgin olive oil
- In a food processor, combine and chop cilantro, mint, tarragon, scallions, ginger, and garlic.
- Add olive oil, vinegar, and .25 cup water and pulse into a thick wet paste/purée.
- Add sesame seeds.
- Season with salt and pepper, to taste. Set aside.
- In a large skillet or wok over high heat, heat 2 tblsp of vegetable oil until it just starts to smoke.
- Add the vegetables.
- Add salt and pepper to taste.
- Stir-fry the vegetables for 4-5 minutes until they are barely tender but still crunchy and immediately turn the heat off.
- Add .5 cup scallions and herbs, toss and remove from heat.
- Drizzle with the cilantro herb sauce.
- Enjoy atop a mound of couscous, brown rice, or quinoa.
Tania Goulart is a lover of all things foodie. Based out of San Francisco, California, she enjoys the good fortunes of her hometown - the thriving local food culture, abundance of culinary resources, and some of the best produce in the world. A self-taught cook and food writer, her passion is natural, whole foods cooking, using only the freshest, local and sustainable ingredients. You can follow her at her blog, The Urban Farmerette (www.theurbanfarmerette.com), where she chronicles her adventures focusing on seasonal ingredients, gluten free, and Portuguese fare.