Oriented Style Mixed Vegetables

ASSEMBLE THESE SUPPLIES

1/2 pound snow peas
2 medium-size carrots (about 1/3 pound) Medium-size parsnip (about 1/4 pound) Medium-size leek (about 1/4 pound)
21/2 tablespoons olive oil
1/4 pound bean sprouts, rinsed and drained
2 teaspoons minced garlic
11/2 tablespoons soy sauce
1 tablespoon grated orange peel
1 tablespoon unsalted butter

STEPS IN PREPARATION:

In colander, rinse snow peas, drain, and pat dry with paper towels. Pinch off stem ends and pull off strings. Peel carrots and parsnip, and cut into 1/4-inch-thick julienne strips. Thoroughly rinse leek. Trim off root end and green part, and discard. With chef's knife, cut white part into 1/4-inch-thick julienne strips. Heat wok or large skillet over medium-high heat for 30 seconds. Add oil, tilting pan to coat surface evenly. When oil is hot, add the julienned vegetables and bean sprouts, and toss until well coated. Reduce heat to medium. Add snow peas, garlic, and soy sauce, and stir fry just until vegetables are crisp-tender, 4 to 5 minutes. Turn into heatproof bowl and keep warm in oven. Wipe out pan. Add orange peel and butter, and toss until blended.