VEGETABLE STIR-FRY

 My beautiful niece just requested a side dish recipe (wouldn't you know it would be on the day I am making carrot cake----hey that's a vegetable dish, isn't it).  Anyway, here's a bonus recipe for today that I think you'll love!!  Basically use whatever vegetables you have in your fridge, garden or even the freezer-----but this is how I usually make it.

Don't be afraid to try different vegetables  each time you make it to find the best combination for your family.

3 Tablespoons olive oil ( regular or extra-virgin, though extra-virgin can burn)

1 Tablespoon butter (optional)

1 small onion, chopped

2 large stalks celery, chopped

1 red or yellow bell pepper, cut into small strips

1-2 small zucchini, cut into very thin rounds or  long thin strips

1 cup chopped broccoli (you can even use frozen chopped broccoli—just toss it in)

*Saute the above vegetables, stirring often until onions and celery are translucent

Then add:

1----2  cups of green cabbage, cut into long strips

2 teaspoons sesame seeds

½ teaspoon hot pepper flakes

Kosher salt and black pepper to taste

*Place a lid on top of the stir fry after the addition of the cabbage---the steam helps it to wilt a bit faster.

*After about 5 minutes, take the lid off and stir.

Vegetables should be crisp-tender, or you can cook longer until vegetables are done to your liking.