GARDEN STIR-FRY

2 tablespoons vegetable oil, divided use
1 carrot, thinly sliced on diagonal
1/2 pound fresh mushrooms, sliced
1 large green bell pepper, cut into thin strips
1 medium onion, sliced and separated into rings
2 small zucchini, thinly sliced on diagonal
1 medium tomato, cut into 6-8 wedges
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sesame seed
2 tablespoons dry white wine

Preheat 1 tablespoon oil in electric wok at 350 degrees F.

Add carrots, and stir-fry until just tender (about 3 minutes). Push up side of wok.

Add mushrooms and stir-fry 2 minutes. Push up sides.

Add green pepper and onion; stir-fry 2-3 minutes. Push up sides.

Add remaining tablespoon oil to the wok. Add zucchini and stir-fry until just tender (about 2-3 minutes).

Add tomato, garlic, rosemary, thyme, salt, pepper, sesame seeds and wine. Stir gently. Combine vegetables, stirring well to blend.

Reduce heat to warm for serving.

Servings: 4-6
Source: West Bend