Makes 4 servings
This is a perfect dish for late summer, but you can vary the vegetables by season. In the spring, try asparagus, garlic, baby zucchini or baby artichokes, and spring onions. In the fall, combine broccoli, peppers, and zucchini or eggplant. Accompany with crusty bread and a crisp green salad.
2 tablespoons olive oil
5 cloves garlic, sliced
1 onion, thinly sliced
4 red, green, or yellow bell peppers, or a combination,
seeded, deribbed, and cut into narrow strips
2 medium zucchini, cut into 1/4-inch slices
3 tablespoons capers, including juice
2 teaspoons chopped fresh basil, or 1 teaspoon dried
Salt and freshly ground pepper
Heat a wok over medium-high to high heat. Pour in the oil. Add the garlic, onion, bell peppers, and zucchini and stir-fry for 2 to 3 minutes, or until the vegetables are tender-crisp. Stir in the capers and their juice, the basil, and salt and pepper to taste. Serve immediately.
Wok Every Day
by Barbara Grunes and Virginia Van Vynekt
Photography by Sheri Giblin
224 pages with color photographs throughout
Recipe reprinted by permission.
This page created November 2003
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