Title: Stir-Fried Vegetables
Categories: Stirfry Entree Vegetarian
Yield: 4 Servings
| 1 | tb | Olive oil |
| 4 | oz | Broccoli, cut into flowerets |
| 2 | oz | Snow peas |
| 1 | | Yellow zucchini, cut into julienne strips |
| 1 | | Carrot, cut into julienne strips |
| 1 | | Red bell pepper, seeded and diced |
| 1/3 | c | Drained canned bamboo shoots |
| | | 1/2" piece gingerroot, and chopped |
| 1 | ts | Chinese Five-Spice powder |
| 8 | | Lychees, peeled and quartered |
| 2 | | Kumquats, sliced |
| 2 | tb | Light soy sauce |
| 2 | tb | Orange 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.