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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A simple vegetarian stir fry. This recipe uses roasted red peppers rather than fresh. They are found usually near the jarred pickles. You can also use your own, but I would marinate them in sweet pickle juice (or a vinegar and sugar mixture) before using for extra flavor. Ingredients:
1/2 lb asparagus, cut on the diagonal into 1 inch pieces |
1 tablespoon olive oil |
1 cup celery, sliced |
1/2 cup roasted red pepper, drained and diced |
1/4 cup almonds, sliced and toasted |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in a wok or large skillet over medium high heat. Add celery; stir fry 2 minutes. Add asparagus and red pepper; stir fry 3 to 4 minutes or until asparagus is crisp tender.
2. Add almonds and black pepper. Stir to combine.
3. *To toast almonds: cook in a small, dry skillet, over medium high heat, until slightly browned.
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