Healthy, delicious, and quick, this vegetable stir-fry—cooked in the pan or wok with a colorful blend of zucchini, fennel, leeks, and carrots—makes the perfect side dish white meat and fish, ideal for your weeknight dinner. Enriched and seasoned with Espellete pepper and freshly ground black pepper, this stir-fry is a bit of a play on that flavor combination. If you like to discover new emergences of savors, try it in foil with sea scallops, salmon fillets, or with a pan seared veal cutlet.
Ingredients list for the stir-fried vegetables
- 3 new carrots
- 2 small leeks
- 2 small onions
- 3 small fennel bulbs (or 2 large)
- 2 small zucchini
- 2 tablespoons olive oil
- Salt, feshly ground black pepper, ground Espelette pepper
1. Cut all the vegetables into thin strips. Don’t mix them because their respective cooking times are different.
2. In a large pan, fry the onions gently in a little olive oil until they become transparent. Add the carrots. Cook until they start to soften.
3. Add the leeks, fennel and then zucchini. Wait until each vegetables has softened slightly before adding the next. Add salt to each addition. Hold tight enough light for vegetation water does not bother cooking vegetables (it is not to cook steamed but to bring them back), but not too strong to prevent burning. Adjust the seasoning, add ground pepper and a pinch of Espelette pepper.
4. When all the vegetables are cooked, turn the heat a little harder to slightly caramelize the whole preparation.
Variant: add button mushrooms for an earthier flavor.