Central Coast Stir-Fry Vegetables

This is what happens when California wine country meets the wok. Garden vegetables, Italian herbs, a splash of dry white wine, and a hit of fresh lemon. Pure Central Coast energy.

Carrots, celery, summer squash, zucchini, broccoli, and cauliflower all get a fast, high-heat sear in oil until they’re just cooked through but still snappy. Garlic, basil, oregano, and a pinch of chili heat layer in the flavor, then a pour of white wine creates a quick pan sauce that coats everything.

A squeeze of lemon and fresh parsley right at the end brighten the whole dish and bring it all together.

Kitchen Tips

• Get the oil screaming hot before adding vegetables. That sear is what gives them color and keeps them crisp instead of soggy.
• Cut all your vegetables to the same size so they cook evenly in the pan
• Use a dry, crisp white wine like Sauvignon Blanc or Pinot Grigio. If you wouldn’t drink it, don’t cook with it.
• Serve immediately. These vegetables lose their crunch fast once they come off the heat.