• Cooking Time: 20
• Servings: 4
• Preparation Time: 10
• FOR THE STIR FRY
• 1-2 zucchini and/or pattypan squash, diced
• 1/2 green cabbage, chopped finely
• 1 broccoli head, separated into florets
• 3-4 Swiss chard, leaves and stem, chopped (or kale)
• ½ cup green onions
• 2 tbsp sunflower oil
• ½ cup cilantro
• FOR THE SAUCE:
• 2 cups cilantro
• ½ cup of mint (optional)
• ½ cup green onions, thinly sliced
• 1½ inch piece of ginger peeled and sliced
• 1 garlic scape, chopped (or 2 garlic cloves, peeled and chopped)
• 1/4 tsp crushed red pepper flakes
• 2 tbsp sesame seeds, lightly toasted (1 tbsp brown and 1 tbsp black sesame seeds) (optional)
• 2 tbsp rice vinegar, unseasoned
• 4 tbsp sunflower oil

1. In a food processor, combine and chop cilantro, green onions, ginger, and garlic.
2. Addoil, vinegar, and 0.25 cup water and pulse into a thick wet paste/purée.
3. Add sesame seeds.
4. Season with salt and pepper, to taste. Set aside.
6. FOR THE STIR FRY:
7. In a large skillet or wok over high heat, heat 2 tbsp of oil until hot.
8. Add the vegetables.
9. Add salt and pepper to taste.
10. Stir-fry the vegetables for 4-5 minutes until they are barely tender but still crunchy and immediately turn the heat off.
11. Add 0.5 cup green onions and herbs, toss and remove from heat.
12. Drizzle with the cilantro herb sauce.
13. Enjoy atop a mound of rice, couscous, brown rice, or quinoa.

FEATURING: Zucchini and/or pattypan squash, green cabbage, broccoli, Swiss chard or other leafy green of choice, cilantro, garlic scape (or garlic) and green onions. A fresh and flavourful spicy cilantro stir fry.