Ingredients:
2 tablespoons peanut oil
1 tablespoon chili oil
1 onion, sliced
1-inch piece ginger, grated
1 small head romanesco, cut into florets
2 carrots, cut into short sticks
1 red bell pepper, seeded and cut into squares
2-3 beets, steamed, peeled, and cut into bite-size pieces
Dressing:
2 tablespoons peanut oil
1 teaspoon chili
Directions:
1. Heat the oils in a wok or large skillet and sauté the ginger and onion for 1-2 minutes, until they start to soften. Add the vegetables, except for the steamed beets, and stir-fry for 2-3 minutes more, until they have softened slightly. Stir in the beets. Remove from the heat and set aside.
2. Mix the dressing ingredients together. Transfer the vegetables to a serving platter and drizzle the dressing over. Serve warm immediately, or let the flavors develop and serve cold.
Serves 4