The simple act of cutting veggies julienne style completely revolutionizes the appearance of this quite basic dish. An inexpensive mandolin can be purchased to julienne your veggies, or simply cut them into matchsticks using a sharp knife. An important part of this recipe, and of almost any stir-fry, is to allow the vegetables to brown. Once they are added to the pan, let a minute or so pass without stirring. In the immortal words of Julia Child, “Don’t crowd the pan!”
SERVES 4
• 2 tablespoons extra virgin olive oil
• 1 teaspoon grated fresh ginger
• 2 scallions, finely chopped
• 1 tablespoon orange zest
• 2 garlic cloves, minced
• 2 large carrots, peeled and julienned
• 1 red bell pepper, julienned
• 2 medium yellow squash, julienned
• 2 medium zucchini, julienned
1. Heat oil in a cast iron skillet over medium flame and sauté ginger and scallions while stirring for two minutes. Add orange zest and garlic and mix lightly for about one minute. Toss in carrots and peppers. Stir so that all veggies come in contact with the pan at some point and continue browning.
2. Leave veggies to cook for one additional minute without stirring. Place the squash and zucchini in the pan and mix evenly for one minute. Cover and cook over medium heat for ten minutes; stir once. Veggies are done when tender. Remove from flame and let cool for two minutes.
