SPICY GINGER ASIAN VEGETABLES
(serves 4)
1 LB. MIXED SEASONAL VEGGIES FROM THE FRANKLIN FARMERS MARKET
(CARROTS, ZUCCHINI, SUGAR SNAP PEAS, SNOW PEAS, EGGPLANT, BELL PEPPER, GREEN BEANS… USE YOUR IMAGINATION)
2 TSP HOT CHILI OIL
1 TSP SESAME OIL
1 TBSP CANOLA OIL
½ RED ONION, sliced in half moons
2 CLOVES OF GARLIC, FINELY MINCED
2 TBSP FINELY CHOPPED FRESH GINGER
2 TSP HONEY
SEA SALT & FRESH LEMON JUICE
HEAT ALL 3 OILS IN A LARGE SAUTE PAN OVER MEDIUM HEAT. ADD GINGER AND GARLIC AND SAUTE UNTIL FRAGRANT, ABOUT 30 SECONDS. ADD VEGGIES, IF USING SUGAR SNAP OR SNOW PEAS, HOLD THOSE UNTIL THE LAST MINUTE. SAUTE UNTIL CRISP TENDER 4-5 MINUTES, THEN ADD PEAS AND HONEY. REMOVE FROM HEAT, SQUEEZE LEMON OVER ALL AND ADD SEA SALT TO TASTE.
[...] Pure Maple Syrup Products. Finally the last two treats cooked up where Asian Peanut Noodles and Spicy Ginger Asian Vegetables, maple peanut butter donated by Brown’s Pure Maple Syrup Products and zucchini and yellow [...]