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Title: Stir-Fried Vegetables
Categories: Stirfry Entree Vegetarian
Yield: 4 Servings

1tbOlive oil
4ozBroccoli, cut into flowerets
2ozSnow peas
1 Yellow zucchini, cut into julienne strips
1 Carrot, cut into julienne strips
1 Red bell pepper, seeded and diced
1/3cDrained canned bamboo shoots
  1/2" piece gingerroot, and chopped
1tsChinese Five-Spice powder
8 Lychees, peeled and quartered
2 Kumquats, sliced
2tbLight soy sauce
2tbOrange marmalade

Heat the oil in a wok or large skillet until almost smoking. Add the broccoli, snow peas, zucchini, carrot and bell pepper. Stir-fry for 5 mintues. Add the bamboo shoots, gingerroot, Five-Spice powder, lychees and kumquats. Stir in the soy sauce and marmalade, then cook for an additional 7 minutes, stirring. Serve with freshly cooked noodles.