When I stir-fry in a skillet it is more like sauteing, especially when I cook vegetables for a side dish. In the recipe below I first steam a brightly colored medley of fresh vegetables before stir-frying. By staggering the cooking times, I cook each type until crisp-tender, then I plunge them into ice water to prevent overcooking. But in tribute to all the lavender blooming in my backyard, I add lavender to this spring mix of fresh vegetables along with fresh mint and dill.
Lavender has a clean, sweet aroma and a peppery bite.
It is very popular in the south of France and is one of the herbs used in a dried blend called herbes de Provence . Serve the vegetables with grilled salmon or boneless chicken breasts that have been lightly glazed with a little soy sauce. To serve, arrange on a large platter with halved boiled new potatoes. To pull all the elements together, make a light dressing of fresh lemon juice, grated lemon zest and some of the remaining herbs, and sprinkle it over the salmon or chicken, potatoes and vegetables. Serve this bright, light, springy dish either warm or at room temperature.