Ingredients:
3 tablespoons canola oil, divided use
4 medium carrots, peeled and thinly sliced
2 green bell peppers, seeded and sliced 1/2 inch thick
1 medium onions, sliced 1/2 inch thick
lemon pepper
2 medium yellow tomatoes, seeded and chopped
2 cups broccoli florets
1 lb asparagus, trimmed and cut into 2-inch lengths
2 cloves garlic, minced
4 portabella mushrooms, stemmed and sliced
sesame seeds, for garnish
4 pita breads, cut in half
Directions:
In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking.
Add carrots, bell pepper and onion.
Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
Remove vegetables to platter.
Heat 1 tbsp.
oil in wok.
Add tomato, broccoli, asparagus and garlic.
Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
Remove vegetables to platter.
Heat 1 tbsp.
oil in wok.
Add mushrooms and season with lemon pepper.
Stir-fry until tender, about 2 minutes.
Remove mushrooms to platter.
Sprinkle vegetables with sesame seeds and serve with pita bread.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.