Description
Crisp, yet tender fresh market vegetables are packed with flavor and drizzled with a spicy cilantro herb sauce for a delicious herbaceous tang.
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
- Prepare the cilantro herb sauce: In a food processor, combine cilantro, mint, tarragon, scallions, ginger, and garlic. Add olive oil, vinegar, and 1/4 cup water. Pulse into a thick wet paste or purée. Season with salt and pepper to taste.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the mixed vegetables and stir-fry for 5-7 minutes, or until they are crisp-tender and vibrant in color.
- Add the scallions and stir-fry for an additional 2 minutes.
- Remove from heat and drizzle with the cilantro herb sauce. Toss to coat the vegetables evenly.
- Serve immediately, garnished with additional cilantro if desired.
Notes
For best results, use the freshest organic vegetables available. The sauce can be made a day ahead and stored in the refrigerator. Adjust the spice level by adding more or less ginger and garlic. Serve over rice or noodles for a more filling meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5
- Sodium: 150
- Fat: 18
- Carbohydrates: 15
- Fiber: 4
- Protein: 3
- Cholesterol: 0