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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My husband and I own and operate a 160-Holstein dairy in western Washington, writes Julie DeRuwe of Olympia. He commutes one way to the dairy, and I drive the other way to my job in Kent. Even with our busy schedules, we still find time to share our favorite hobby—vegetable gardening. We enjoy our bounty year-round in dishes like this delicious stir-fry. Ingredients:
1 cup sliced carrots |
1 cup sliced parsnips |
1/2 cup sliced onion, separated into rings |
1 tablespoon olive oil |
1 cup julienned potatoes |
1 cup julienned sweet potatoes |
1 tablespoon minced fresh gingerroot |
1/2 cup vegetable broth |
2 teaspoons orange juice concentrate |
1/2 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
Directions:
1. In a large nonstick skillet or wok, stir-fry the carrots, parsnips and onion in hot oil for 2 minutes. Add potatoes, sweet potatoes and ginger. Stir-fry for 5-7 minutes or until vegetables are crisp-tender. Add the broth, orange juice concentrate, salt and red pepper flakes. Cover and cook for 5-7 minutes or until vegetables are tender. Uncover; cook and stir until sauce is thickened, about 2 minutes. Yield: 6 servings.
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