3 tb Olive oil
1/4 md Leek; white and pale green
-parts, minced
2 Yellow and red sweet mini
-peppers; split, seeded,
-and minced
2 Cauliflower florets; chopped
6 Cherry tomatoes; cut in half
2 c Snow peas; rough chopped
1 tb Tomato sauce; diluted with:
1 tb Water; plus:
1 tb Dill pickle juice
Pepper; to taste
Water; as needed
Thoroughly wash the leek leaves to remove grit. Heat the oil in a
deep skillet or small wok. Stir fry the leek, peppers, and
cauliflower about 1-2 minutes. Add the tomatoes and peas, and fry
1-2 minutes more. Add the pepper, tomato sauce, pickle juice and
water, cover and steam 1-2 minutes. Don't overcook; the peas
should still be tender crisp.
