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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.
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