Healthy, delicious, and quick, this vegetable stir-fry—cooked in the pan or wok with a colorful blend of zucchini, fennel, leeks, and carrots—makes the perfect side dish for white meat and fish, ideal for your weeknight dinner. Enriched and seasoned with freshly ground black pepper, this stir-fry is a bit of a play on that flavor combination. If you like to discover new combinations of flavors, try it in foil with sea scallops, salmon fillets, or with a pan-seared veal cutlet.
Ingredients list for the Vegetable Stir Fry
Serves 4:
- 3 new carrots
- 2 small leeks
- 2 small onions
- 3 small fennel bulbs (or 2 large)
- 2 small zucchini
- 2 tablespoons olive oil
- Salt, freshly ground black pepper
Photo credit: © Eatwell101.com
Cooking instructions
1. Cut all the vegetables into thin strips. Don’t mix them because their respective cooking times are different.
2. In a large pan, fry the onions gently in a little olive oil until they become transparent. Add the carrots. Cook until they start to soften.
3. Add the leeks, fennel, and then zucchini. Wait until each vegetable has softened slightly before adding the next. Add salt to each addition. Hold tight enough light for vegetation water does not bother cooking vegetables (it is not to cook steamed but to bring them back), but not too strong to prevent burning. Adjust the seasoning, and add ground pepper.
4. When all the vegetables are cooked, turn the heat a little harder to slightly caramelize the whole preparation.
Variant: add button mushrooms for an earthier flavor.
Vegetable Stir Fry Recipe
by eatwell101
Yield:
Prep Time: 15 min
Cook Time: 5 min
Easy vegetable stir-fry recipe cooked in the pan with colorful vegetables, zucchini, fennel, leeks, and carrots.
Ingredients
- 3 new carrots
- 2 small leeks
- 2 small onions
- 3 small fennel bulbs (or 2 large)
- 2 small zucchini
- 2 tablespoons olive oil
- Salt, freshly ground black pepper
Instructions
- Cut all the vegetables into thin strips. Don't mix them because their respective cooking times are different.
- In a large pan, fry the onions gently in a little olive oil until they become transparent. Add the carrots. Cook until they start to soften.
- Add the leeks, fennel, and then zucchini. Wait until each vegetable has softened slightly before adding the next. Add salt to each addition. Hold tight enough light for vegetation water does not bother cooking vegetables (it is not to cook steamed but to bring them back), but not too strong to prevent burning. Adjust the seasoning, and add ground pepper.
- 4. When all the vegetables are cooked, turn the heat a little harder to slightly caramelize the whole preparation.
- Variant: add button mushrooms for an earthier flavor.
Recipe Notes
- Variant: add button mushrooms for an earthier flavor.
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