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Veggie Pocket Stir-Fry with Yogurt Cucumber Sauce

Veggie Pocket Stir-Fry with Yogurt Cucumber Sauce

 Use prepared julienne vegetables from your produce isle in the market. Or wash and cut fresh vegetables as described in the ingredients list. The julienne vegetables should all be the same size – long, thin matchsticks. Your family’s favorite vegetables can be substituted for those listed. Let everybody add their own sauce at the table — there won’t be any left!

Veggie Pocket Stir-Fry with Yogurt Cucumber Sauce

Dori Fritzinger

Ingredients

  • 1 medium onion, chopped

  • 2 medium carrots, julienne

  • 1 medium stalk celery, julienne

  • 1 large (or 2 small) zucchini, julienne

  • 1 large (or 2 small) yellow squash, seeded and julienne

  • 1–2 tablespoons cooking oil

  • 2 tablespoons soy sauce

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  • small container plain yogurt

  • small cucumber, seeded, grated, and drained of any liquid (use a paper towel to blot liquid if necessary)

  • 1 garlic clove, minced

  • 4–6 pita pockets

Instructions

  1. Yogurt sauce can be made ahead of time and stored in refrigerator until needed.

  2. Heat oil in a wok or large pan over medium-high heat.

  3. When oil is hot, add the onions and brown for a minute or two.

  4. Add other vegetables and saute approximately 5 minutes.

  5. Finish the veggies by adding the soy sauce and cooking for an additional minute.

  6. Warm the pita pockets (grill, toaster, or microwave) and stuff with veggies. Serve.
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Sarah Nussbaum

Sarah Nussbaum

Sarah Nussbaum is an Ohio-based writer, wife, mom of four children, and aspiring homesteader. She enjoys singing, baking, gardening, home preserving and projects around her family’s 180-year-old farmhouse.

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