This is Uri’s local take on a quick wok-style stir-fry: broccoli, fennel, carrot, and onion cooked over high heat with just enough water to keep them moving. Olive oil goes in at the end, along with salt, local pecans, and a handful of raisins.
The result is bright, lightly sweet, and nutty, with vegetables that soften but still keep their shape. It is simple food, but the raisins and pecans make it feel generous.
Ingredients:
- Broccoli, cut into medium florets
- Fennel, sliced thickly
- Carrot, cut into strips
- Onion, sliced
- Local pecans
- A handful of raisins
- A little water, as needed
- 3 tablespoons olive oil (45 ml)
- Salt
Instructions:
- Heat a wok over high heat.
- Add a little water and stir-fry the vegetables over high heat for about 10 minutes.
- Whenever the wok dries out, add a small splash of water and keep cooking.
- When the vegetables have softened but still hold their shape, add the olive oil, salt, pecans, and raisins. Toss briefly and serve.
