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COOKING, FAMILY ACTIVITIES, RECIPES

Veggie Pocket Stir-Fry with Yogurt Cucumber Sauce

This recipe originally appeared in Six Favorites for Spring Cookouts.

Veggie Pocket Stir-Fry with Yogurt Cucumber Sauce

Dori Fritzinger

Ingredients

1 medium onion, chopped
2 medium carrots, julienne
1 medium stalk celery, julienne
1 large (or 2 small) zucchini, julienne
1 large (or 2 small) yellow squash, seeded and julienne
1–2 tablespoons cooking oil
2 tablespoons soy sauce

SAUCE

small container plain yogurt
small cucumber, seeded, grated, and drained of any liquid (use a paper towel to blot liquid if necessary)
1 garlic clove, minced
4–6 pita pockets

Instructions

Yogurt sauce can be made ahead of time and stored in refrigerator until needed.
Heat oil in a wok or large pan over medium-high heat.
When oil is hot, add the onions and brown for a minute or two.
Add other vegetables and saute approximately 5 minutes.
Finish the veggies by adding the soy sauce and cooking for an additional minute.
Warm the pita pockets (grill, toaster, or microwave) and stuff with veggies. Serve.

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Sarah Nussbaum

Sarah Nussbaum is an Ohio-based writer, wife, mom of four children, and aspiring homesteader. She enjoys singing, baking, gardening, home preserving and projects around her family’s 180-year-old farmhouse.

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