I know, I post a lot of stir-frys. But there are so many variations and so many things you can add that it’s really never the same meal twice. Last night Mom and I concocted a stir-fry with a very unique vegetable that we picked up at a roadside stand on the way home from the beach. It’s called Romanesco and it’s in the same family as cauliflower. It’s green, but not as deep a green as broccoli. Look:
Again, this dish is really something that you can make with whatever you have in the kitchen. We had half a container of pico de gallo leftover, so we threw it in because we didn’t have an onion. It ended up working really well. Mom likes cumin, but there was none so we used curry powder instead. I would have even added garlic powder, but mom doesn’t like it much.
1 tablespoon olive oil
1 teaspoon sesame seeds
1 head romanesco
1 head broccoli
1 red pepper
1/2 cup pico de gallo (chopped onions, peppers, lime/lemon juice, cilantro)
1/2 teaspoon curry powder
3 tablespoons Newman’s Own Low Fat Sesame Ginger Dressing
2 tablespoons soy sauce
1. Heat the oil in a pan or wok on high; add the sesame seeds. Saute for 1-2 minutes.
2. Add all the veggies, the spices, and the sauces. Stir-fry until they’re cooked enough for you to eat. I like mine more on the raw side, so I’ll usually cook them for about 5 minutes. Mom likes hers more well done, so she cooks them for about 10 minutes.