If you don’t have pesto on hand, replace it with olive oil, a little garlic, and Herbes de Provence.
- 2 cups fresh mushrooms of your choice
- 1 red pepper
- 2 cups green/yellow beans
- 1 zucchini or medium pattypan squash
- 1 Tbsp arrowroot powder
- 4 Tbsp coconut oil or duck fat
- Salt and pepper
- ¾ cup chicken stock or water
- 4 Tbsp pesto
Halve or quarter mushrooms, depending on their size.
Empty pepper and cut into ½-inch slices.
Stem green beans and slice into 2-inch sections.
Slice zucchini into matchsticks.
Stir arrowroot powder into ¼ cup water.
Heat a cast-iron pan or wok on medium. Add the oil when the pan is hot. Add mushrooms to the pan and sauté for 1½ minutes, until they begin to color.
Add other vegetables. Salt and pepper. Sauté 2-3 more minutes. If the pan dries out during cooking, add a few spoonfuls of water or white wine to make some steam.
Add stock and cook 2 minutes more, stirring on occasion.
Remove pan from heat. Stir the water/starch mixture well, pour it into the pan and stir. Add pesto, return to heat, then stir constantly until the juice thickens and the vegetables are glistening. Pour onto a large plate immediately to stop the cooking.
A variation of the Stir-fried Mushrooms and Vegetables from The Spice Trekkers Cook at Home