Stir-Fried Vegetables

Serves 6 - preparation time 0:20

These vegetables are partly stir-fried, and partly roasted, resulting in tasty, caramelized morsels.

2 cups broccoli, cut into small florets
2 cups cauliflower, cut into small florets
1 red bell pepper, cut into 1-inch pieces
1 zucchini, sliced 1/4" thick
1 cup carrots, sliced on the diagonal
1 cup sugar snap peas, strings removed
3 green onions, sliced sharply on the diagonal for the marinade:
2 tablespoons canola oil
1 tablespoon sesame oil
1 teaspoon asian chili sauce
1 tablespoon lime juice
1 tablespoon oyster sauce
1 tablespoon honey
1 clove garlic, pressed
1 tablespoon fresh ginger, grated
1 teaspoon kosher salt for the garnish:
2 tablespoons fresh cilantro, chopped
2 tablespoons toasted sesame seeds

Prepare all the vegetables and place in a large bowl.

In a small bowl, whisk together the marinade ingredients. Pour the marinade over the vegetables and toss to coat evenly.

Preheat barbecue on HIGH, placing the Wok Topper or Grill Topper on the cooking grids. When it is nice and hot, brush or spray the wok liberally with vegetable oil.

Place all the vegetables into the wok, and stir briefly, then close the lid.

Continue to toss the vegetables with tongs and close the lid every minute, until the vegetables are tender-crisp and starting to brown, about 10 minutes.

Using good quality oven mitts, transfer the vegetables to a heated serving platter, and sprinkle with chopped cilantro and toasted sesame seeds.