This was the side dish I served with the Sticky Orange Glazed Chicken Wings. The fresh vegetables were quickly stir-fried in garlic olive oil just until they were tender crisp. The Honey Ginger Balsamic Vinegar adds the perfect addition with a gentle, spicy heat.
2 T. Garlic Olive Oil
1 yellow squash, ends trimmed and cut into 1-inch chunks
1 zucchini, ends trimmed and cut into 1-inch chunks
1 small red onion, thinly sliced
3 ribs celery, thinly sliced
1 T. minced garlic
1/2 t. salt
1/4 t. black pepper2 T. Honey Ginger Balsamic Vinegar
In a wok, or large skillet, add garlic olive oil and heat over high heat until the oil shimmers. Add vegetables and quickly cook, stirring constantly.
Continue cooking until vegetables are cooked until just tender-crisp. Add salt, pepper, and Honey Ginger Balsamic Vinegar. Cook 1 minutes longer. Serve immediately.