In case you haven’t noticed, I’m kinda a stir-fry fan! Here’s another one for you to try.
Ingredients
- 3 tbsp extra-virgin olive oil, divided
- 4 medium carrot, peeled and thinly sliced
- 2 bell peppers (your choice of color), seeded and thinly sliced
- 1 medium onion, sliced 1/2-inch thick
- Lemon pepper, to taste
- 2 medium yellow tomatoes, seeded and chopped 2 cups broccoli florets
- 1 pound asparagus, trimmed and cut into 2-inch lengths
- 2 cloves garlic, minced
- 4 portobello mushrooms, stemmed and sliced
- Sesame seeds, for garnish
- 4 pita breads, cut in half
If you haven’t used portobello mushrooms before, here’s a quick primer. They’re large tan or brownish mushrooms with relatively flat caps up to about 6 inches across. They have a meaty flavor and texture. You can grill them, stir-fry them (obviously), you can even bake them, no I’m not going to do the whole Pvt. Benjamin Buford ‘Bubba’ Blue speech using portobello instead of shrimp.
Wait… hrm… substituting shrimp for portobello would work in this recipe!
In a large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking(you do know the smoke points of the different oils, right?). Add carrots, bell peppers and onion. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes. Remove vegetables to a platter.
Heat 1 tablespoon oil in wok. Add tomato, broccoli, asparagus and garlic. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes. Remove vegetables to platter.
Heat remaining 1 tablespoon oil in wok. Add mushrooms and season with lemon pepper. Stir-fry until tender, about 2 minutes. Remove mushrooms to platter. Sprinkle vegetables with sesame seeds and serve with pita bread. Makes 4 servings.
Let me know what you think of this one after you’ve enjoyed it!
