Well-Seasoned Cookbook

flavorful recipes perfected over time

Kelsey's "Specialty" Stir-Fry

This stir-fry contains a lot of "special" vegetables that are not commonly found in other stir-fries, but the combination of them is really amazing! Also, don't let the cooked radishes throw you, if you've never cooked radishes before they're actually REALLY tasty!

Ingredients:

8 oz package (about 2 cups) snap peas with ends snapped off

1 medium onion, cut into 1-inch, bite size strips

8 oz (about 2 cups) radishes with ends cut off and chopped into thin round slices

8 oz (about 2 cups) carrots, peeled and sliced into long thin strips

2 green peppers (about 3 cups prepared), chopped into bite size pieces

16 oz fresh asparagus (about 4 cups), cut off and discard bottom 3 inches; cut remaining stalks into 2-3 inch pieces.

Olive oil

Bacon or ham, precooked and cut into bite sized pieces

1/3 cup crushed almonds

1/3 cup dried cranberries

Ingredients for Sauce:

1/3 cup water

1/4 cup freshly squeezed lime juice

2 Tbsp. worcestershire sauce

2 Tbsp. soy sauce

1/8 cup honey

1/2 Tbsp. minced garlic

1/4 tsp. powdered ginger

2 Tbsp. sugar

1-1/2 tsp salt

1/8 - 1/4 tsp. black pepper

3 Tbsp. corn starch

Directions:

Prepare all the raw vegetables but keep the asparagus and green peppers separate from the other veggies since they have a shorter cooking time. Set aside.

In a small mixing bowl combine all of the sauce ingredients and mix well.

Heat about 2 Tbsp. olive oil in a wok or large skillet. Saute all the veggies (except the green peppers and asparagus) for about 5 minutes. Add green peppers, asparagus, bacon/ham, and sauce to the wok. Cook until asparagus is fully cooked but still crispy (add more salt and lime if desired).

Add almonds and dried cranberries and cook 1 minute longer.

Remove from heat. Serve hot on rice.

Note: It is best to serve this stir-fry immediately after it is done cooking, otherwise the asparagus becomes chewy and stringy instead of being nice and crispy!