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Baby Vegetable Stir-Fry

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Baby Vegetable Stir-Fry Yield: Serves 6
Enjoy the summer with this refreshing and delicious recipe using some of our most colorful vegetables.

Ingredients
 
 
Ben-Bud Fresh Baby Sunburst
Ben-Bud Fresh Baby Patty Pan
Ben-Bud Fresh Baby Corn
Grape Tomatoes
Fresh Jumbo Mushroom
Colored Bell Pepper (Cut 1/2 inch)
Olive Oil
Sesame Oil
Shallot (minced)(may substitute Yellow Onion)
Fresh Garlic (peeled and minced)
Fresh Black Pepper
Salt
Fresh Chives (chopped fine)
Paprika

8 ounce pack
8 ounce pack
8 ounce pack
6 each
6 each
3 peppers
3 tablespoons
2 tablespoons
2 ounces
4 ounces
To taste
To taste
1 tablespoon
1 teaspoon
 
Method of Preparation
 
 
  1. Wash all vegetables well
  2. Heat olive oil in sauté pan over medium heat
  3. Add shallots and garlic
  4. Sauté until shallots are translucent and garlic becomes aromatic
  5. Add all baby vegetables and bell pepper and sauté for 3-4 minutes
  6. Add mushrooms and grape tomatoes and finish sautéing for 4-5minutes
  7. Season with salt and pepper
  8. Add sesame oil and finish sautéing for an additional minute
  9. Garnish with chives
  10. Lightly sprinkle paprika and serve

Designed by Glenn Heino.