This is a recipe I made up one night when there was nothing in the house to cook. It's become a favorite menu item. As with most stir-frys, you can add whatever vegetables you have on hand to change the flavor. It makes a great main dish, or leave out the 'chicken' and serve as a side dish.

 

I love sautéed garlic. If you're not a big garlic fan, reduce the amount of garlic, or omit completely.

"Julienne" is a fancy French cooking term meaning to cut into long strips. My husband was served this array of vegetables at a restaurant, and I thought I'd try the combination at home, omitting the buttery sauce of the original. If you don't have the time, or simply don't like julienning, you can replace the large carrots with baby peeled carrots.

This can be sauteed for a stir-fried meal, or served raw as a salad.  Makes a wonderful filling for pita bread sandwiches with hummus, too.

As with any stir fry, you can add whatever vegetables you prefer, and omit those you don't care for. The tasty secret of this recipe is 'peeling' some of the vegetables, instead of chopping or slicing them.  It adds a different texture, look, and taste to an old stand-by dinner.