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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The secret of the spellbinding success of this dish is the choice of vegetables for color, flavor and texture. Bright orange carrots, dark green spears of asparagus, yellow crook-neck squash, pearly white onions, the cool green of celery and vibrant red tomatoes are tossed together in a sweet 'n sour sauce, laced with garlic. Ingredients:
3 fresh garlic cloves |
1 tablespoon rice vinegar |
1 tablespoon soy sauce |
1 tablespoon catsup |
1 chicken bouillon cube, crumbled |
1/4 teaspoon chinese five spice powder |
4 baby carrots (small) |
1 onion |
1/2 lb asparagus (about 8 stalks) |
3 -4 very small crookneck yellow squash |
1 cup sliced celery |
1 firm-ripe tomato |
1 1/2 tablespoons oil |
2 tablespoons water |
Directions:
1. Peel and process garlic with vinegar in blender jar until finely chopped. Add soy sauce, catsup, bouillon cube and spice; blend smooth.
2. Prepare all vegetables, cutting each vegetable in uniform-size pieces and keeping each separate. Trim, pare and cut carrots in half lengthwise. (If large carrots are used, cut in quarters or 1/4-inch thick diagonal slices.) Peel and cut onion in 8 wedges. Trim asparagus, peel stalks and cut into 3 1/2-inch lengths. Trim and cut squash in half lengthwise. (If only larger squash are available, use 2 and cut in quarters or thick slices.) Cut celery in 1/4-inch thick diagonal slices. Cut tomato into 8 wedges.
3. Heat oil in wok or large skillet over high heat until oil ripples when pan is tilted from side to side. Add carrots and stir-fry 2 minutes, turning with broad spatula so carrots are coated with oil. Add onion wedges and fry 1 minute. Add asparagus, stir to coat with oil and add 1 tablespoon water. Cover at once with tight fitting lid and steam 3 minutes. Uncover, add squash, celery and remaining tablespoon water. Cover and steam 5 minutes or until vegetables are tender-crisp.
4. Stir in tomato wedges and garlic sauce and cook, covered, 1 minute. Serve at once.
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