Michele Urvater

Summer Salad Vegetable Stir-Fry

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Radishes, cucumbers, and tomatoes, usually thought of only as summer salad vegetables, here take center stage in a light and breezy stir-fry.

This is easy to prepare and wonderful when served with Chinese Chili Scallops.

Ingredients

  • 1 large cucumber
  • 1 bunch radishes
  • 2 ripe tomatoes

Method

  1. Peel the cucumber, cut it in half, and scoop out the seeds with a teaspoon. Cut the flesh into ¾-inch cubes. Thinly slice the radishes. Cut the tomatoes in half, scoop out the seeds and juice with a teaspoon, and dice the flesh. Thinly slice the scallions.
  2. Heat the oil in a large skillet over medium heat. Add the cucumbers and radishes and stir-fry until they’re h