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I love summer stir fries using one or just a few fresh ingredients, no sauce (just salt) and minimal (or no) oil. The secret is in using a dry (but very well seasoned) wok to put a lovely sear on your fresh veggies. This technique works very well with baby eggplants, garlic scapes, jalapenos, bell peppers, mushrooms, even fresh pineapple. Hear I am searing Asian ingredients to create a kind of a fusion "succotash". My wife and I have both been missing succotash and I think that this is a successful fusion riff on this classic side dish.
Units: US | Metric
Serving Size: 1 (141 g)
Servings Per Recipe: 4