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Tarragon Vegetable Medley

Gadget.Cook's picture
  Cooking oil 2 Tablespoon
  Cauliflower flowerets 2 Cup (32 tbs)
  Carrot 1 Medium, cut into julienne strips
  Onion 1 Medium, cut into thin wedges
  Green pepper 1 Medium, cut into 1 inch squares
  White wine vinegar 2 Tablespoon
  Sugar 1 Tablespoon
  Water 1 Tablespoon
  Dried tarragon 1⁄4 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Sesame oil/Walnut oil 1⁄4 Teaspoon
  Pitted ripe olives 1⁄3 Cup (5.33 tbs)
  Walnut halves 1 Tablespoon

Heat wok over medium heat; add cooking oil.
Stir in cauliflower, carrot, onion, and green pepper to coat well.
Cover and cook 7 to 8 minutes or till vegetables are crisp-tender.
Meanwhile, stir together vinegar, sugar, water, tarragon, salt, and sesame or walnut oil.
Halve olives; add to wok.
Drizzle vinegar mixture over vegetables.
Stir-fry about 1 minute longer.
Garnish with walnuts; serve hot or cold.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 726 Calories from Fat 443

% Daily Value*

Total Fat 52 g79.4%

Saturated Fat 5.6 g28%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1049 mg43.7%

Total Carbohydrates 64 g21.4%

Dietary Fiber 13.9 g55.4%

Sugars 35.4 g

Protein 11 g21.3%

Vitamin A 216.6% Vitamin C 388.7%

Calcium 15.8% Iron 16.6%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
This recipe is a direct copy of a copyrighted receipe from Better Homes and Gardens book, "More From Your Wok." It's on p. 64. The submitter didn't credit the book and also violated the copyright by using the exact same description of how to make it. Really unethical.
Tarragon Vegetable Medley Recipe