You are here

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
Tarragon Vegetable Medley Recipe