Name: Summer Salad Vegetable Stir-Fry
Yield: Makes: 4 servings
Ingredients: 1 teaspoon sugar; 1 tablespoon vegetable or Oriental sesame oil; 1 large cucumber; 2 teaspoons rice vinegar; 2 scallions (green onions); Salt and freshly ground black pepper; 2 ripe tomatoes; 2 teaspoons soy sauce

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

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

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.
Heat the oil in a large skillet over medium heat. Add the cucumbers and radishes and stir-fry until they’re h

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Ingredients

Method

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