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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
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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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