Broccoli florets, Cauliflower florets, Spring onions (sliced), Snow peas, Carrots (peeled and ribboned), Asparagus, Oil, Salt, Pepper, Bread slices, Topping: Lemon rind (grated), Garlic (chopped), Parsley (chopped).
Remove the crusts from the bread slices and slice them into thin strips. Bake these strips at 160 degrees Celsius until they turn golden and crispy, providing a delightful crunch to the Stir-Fry.
Prepare the snow peas by topping and tailing them. Slice the asparagus stems and peel the carrots into thin ribbons. Combine all the prepared vegetables in a bowl, ensuring a colorful and vibrant mix.
In a small bowl, mix together the grated lemon rind, chopped garlic, and chopped parsley to create a zesty and aromatic topping that will enhance the flavor of the Stir-Fry.
Heat oil in a wok and stir-fry the sliced spring onions, broccoli, and cauliflower florets for about a minute. Add the ribboned carrots and continue to stir-fry, maintaining the vibrant color and crunch of the vegetables.
Add 2 tablespoons of water to the wok and stir until the vegetables reach the desired tenderness. Stir in the snow peas and season the Stir-Fry with salt and pepper.
Transfer the Crunchy Vegetable Stir-Fry to a serving dish and sprinkle the zesty parsley and lemon rind topping over it. Serve immediately, savoring the harmonious blend of fresh vegetables and zesty seasonings.
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