Description
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.
Ingredients
Scale
- 4 cups of mixed vegetables, sliced thinly: red/green/yellow bell pepper, yellow squash, zucchini, chinese eggplant, watermelon radishes, carrots
- 1/2 cup scallions
- 2 tblsp vegtable oil
- 1/2 cup cilantro
- 2 tblsp tarragon, very finely chopped
For Cilantro Herb Sauce:
- 2 cups cilantro
- 1/2 cup of mint
- 1/4 cup of tarragon
- 1/2 cup scallions thinly sliced
- 1 1/2 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
Instructions
Make cilantro herb sauce:
- 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.
Stir Fry:
- 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.
Notes
Inspired by Bon Appétit
- Prep Time: 20 mins
- Cook Time: 10 mins