Veggie Stir Fry with Ile de France Camembert

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2 carrots
3.5 oz. gourmet peas
2 zucchinis
3.5 oz. soybean shoots
2 oz. sunflower seeds
2 yellow peppers
5 oz. Ile de France Camembert
6 pinches of salt
6 pinches of espelette pepper
3 tbs of olive oil


Wash all the vegetables.

Peel the carrots and cut them into thin strips. Cut the gourmet peas into fine sticks. Peel the peppers and cut into ½ inch cubes. Cut the zucchini into small cubes.

In a hot wok, add olive oil and fry the carrots for 2 min., adding a pinch of salt. Then, add the zuchinis, peppers and another pinch of salt. Continue to fry about 3 minutes. Finish by adding the soybean shoots and gourmet peas. Fry all for 2 more minutes. Season to taste with the rest of the salt and pepper.

Stop before overcooking the vegetables. Add sunflower seeds, and then spread small pieces of the Ile de France Camembert over the vegetables.

Stir lightly and serve immediately.