vegetables seredipity

Any variety of vegetables can be used, including packaged frozen blends from the supermarket.

Makes 4 servings

3 Tbs Peanut oil
2 Large carrots, julienned in 1-inch long slices
1 Red pepper, cut into strips
1 Cup Bean sprouts
1/2 lb Spinach, torn into pieces
1 Cup Serendipity sauce
2 tsp Sesame oil
1/2 Cup Sliced almonds, lightly toasted

In a wok or large skillet, heat 3 Tbs peanut oil over high heat.

To the wok, add the julienne carrots and red pepper. Stir-fry for a couple of minutes. Then add the bean sprouts and spinach and stir-fry until all the vegetables are well-mixed.

Pour in 1 Cup of serendipity sauce along with 2 tsp of sesame oil. Stir to cover the vegetables evenly with the sauce. Bring the combination to a boil, stirring continually, for 1 minute.

Portion out the vegetables and top with lightly toasted almonds.

Serve with steamed white rice.