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Colorful Stir-Fry

When selecting vegetables for your garden, consider color. A mixed grill or stir-fry of colorful vegetables enhances the beauty of the plate; it makes the presentation of your meal a special occasion for your family and guests.

In a small pot, boil 2 small red potatoes, 2 medium sized red beets, 2 medium sized yellow beets, 1 large carrot and 3 stalks of Swiss Chard.

Remove from pot as they soften, potato will require most time. Allow for the boiled vegetables to cool before slicing into bite-sized pieces.

For the stir-fry, cut into small pieces, and place into a bowl the following:
1 small yellow squash
1 small zucchini
1 small eggplant
1/2 small red onion
3-4 Florets of broccoli
15-18 French String Beans
6-8 slices of mushrooms
1 clove garlic
2 Red Potatoes
2 stalks of chard
1 large carrot
2 medium yellow beets
2 medium red beets
1 small Jalapeno pepper (optional)

With all the ingredients in the bowl, add salt and pepper to taste and ½ cup of Olive oil.
Transfer the ingredients to a large frying pan or Wok, and cook under medium heat, keeping the vegetables moving, not allowing them to overcook. Additional oil may be required in small amount, until veggies begin to release moisture. You'll notice that the red beets will begin to transfer their deep red color to the other vegetables, turning the potatoes, squash, zucchini and eggplant a nice red tint.

Add a couple of slices of red and yellow tomatoes as a garnish.
Read the next Article: Lemony Pea Risotto
 

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