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Bordeaux Radish Stir Fry
By Chef Tom Fraker

3 Tablespoons Extra Virgin Olive Oil
4 each Green Onions -- sliced
2 cloves Melissa's Peeled Garlic -- thinly sliced
1/2 pound Fresh Button Mushrooms -- quartered
2 cups Melissa's Bordeaux Radish -- diced
1 cup Assorted Colored Carrots -- diced
1/2 cup Celery -- chopped
1 each Green Zucchini Squash -- diced
1 each Yellow Crook Neck Squash -- diced
Salt and Pepper to taste
12 ounces Fully Cooked Noodles (such as soba noodles)

In a wok pan, heat the oil and add the onions.

Cook for 1 minute over high heat.

Next add the garlic and stir fry for 15-20 seconds.

Add the rest of the ingredients except for the noodles and stir fry for 8-10 minutes, or until everything is heated through but still crisp.

Serve over heated noodles.

If you want to heat it up a bit, add a little crush red pepper at the end.