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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
3 tablespoons canola oil, divided use |
4 medium carrots, peeled and thinly sliced |
2 green bell peppers, seeded and sliced 1/2 inch thick |
1 medium onion, sliced 1/2 inch thick |
lemon pepper |
2 medium yellow tomatoes, seeded and chopped |
2 cups broccoli florets |
1 lb asparagus, trimmed and cut into 2-inch lengths |
2 cloves garlic, minced |
4 portabella mushrooms, stemmed and sliced |
sesame seeds, for garnish |
4 pita breads, cut in half |
Directions:
1. In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking.
2. Add carrots, bell pepper and onion.
3. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
4. Remove vegetables to platter.
5. Heat 1 tbsp.
6. oil in wok.
7. Add tomato, broccoli, asparagus and garlic.
8. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
9. Remove vegetables to platter.
10. Heat 1 tbsp.
11. oil in wok.
12. Add mushrooms and season with lemon pepper.
13. Stir-fry until tender, about 2 minutes.
14. Remove mushrooms to platter.
15. Sprinkle vegetables with sesame seeds and serve with pita bread.
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