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Zuchinni & Carrot Stir-fry

Zuchinni & Carrot strips quickly tossed in butter, olive oil & fresh dill



  • 1.

    Use a potato peeler and run it along the length of the Zuchinni & Carrots to form long thin strips.

  • 2.

    Chop Fresh Dill roughly.

  • 3.

    Heat Oil & Butter in a Wok or Fry Pan.

  • 4.

    Add Dill and stir breifly until fragrant.

  • 5.

    Place Zuchinni & Carrots in the Wok or Fry Pan and toss until just tender.

  • 6.

    Serve immediately.

  • 7.

    Serves 4

  • 8.

    Great to serve as a side or stack with steak.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Zuchinni & Carrot Stir-fry.


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