Vegetable Stir Fry

1-2 tablespoons olive oil
1 small onion, sliced
1 teaspoon fresh ginger, minced
2 large cloves garlic, minced
1 medium red pepper, seeded and cut into strips
1 large carrot, cut into thin strips
2 medium zucchinis, trimmed, not peeled, 1" x 2" long strips
8 oz. fresh broccoli florets
1/2 lb. fresh asparagus, in 1" pieces
1/2 lb. whole sugar snap peas
6 green onions, sliced thin
2 teaspoons Shoyu (traditional organic soy sauce)
1/2 tablespoon oyster sauce
freshly ground black pepper, to taste

Using a wok or a heavy, large skillet dribble with a little olive oil.
Add the onion and stir for a minute or two, add the ginger, garlic and all
the vegetables. Stir and cook the vegetables just a few minutes to keep
them crisp and full of color. Add the soy sauce and oyster sauce. Add
pepper, if desired. Plate up the hot pasta and top with the beautiful
vegetables. Serve the fish to the side.

Healthy food!

Jenn B In SWMO

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