Julienned Veggie Stir-Fry

The simple act of cutting veggies julienne style completely
revolutionizes the appearance of this quite basic dish. An
inexpensive mandolin can be purchased to julienne your
veggies, or simply cut them into matchsticks using a sharp
knife. An important part of this recipe, and of almost any
stir-fry, is to allow the vegetables to brown. Once they are
added to the pan, let a minute or so pass without stirring. In
the immortal words of Julia Child, “Don’t crowd the pan!”
SERVES 4

2 tablespoons extra virgin olive oil

1 teaspoon grated fresh ginger

2 scallions, finely chopped

1 tablespoon orange zest

2 garlic cloves, minced

2 large carrots, peeled and julienned

1 red bell pepper, julienned

2 medium yellow squash, julienned

2 medium zucchini, julienned