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Tarragon Vegetable Medley

Gadget.Cook's picture
Ingredients
  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
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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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.