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 Recipe: Vegetarian Stir-Fry
If you're looking for an easy way to make up a healthy meal out of leftover
vegetables, a vegetarian stir-fry is the way to go.
| Yield |
4 servings |
| Time |
30 minutes |
| Tools |
- wok or large skillet
- wooden spoon
|
| Ingredients |
- 2 T olive, peanut, or sesame oil
- 2 t garlic, minced
- 6 c thinly-sliced vegetables, such as
- bell peppers
- broccoli
- cauliflower*
- carrots
- corn
- fennel
- green beans
- onions
- potatoes*
- scallions
- snow peas
- sprouts
- scallions
- water chestnuts
- zucchini - 1-3 t soy sauce
- 1 c firm tofu, crumbled or diced, and/or nuts (e.g., almonds, cashews, peanuts)
|
| Directions |
Heat oil over high heat, tilt the wok so that the lower part of the sides are oiled, add the garlic, and sauté, stirring constantly, until lightly golden-brown, about 1 minute. Add the vegetables and soy sauce. Cook over medium heat, stirring constantly, until everything is tender, 5-10 minutes.
Add tofu and/or nuts and cook another 2 minutes. Serve over rice or pasta.
|
| Notes |
*Potatoes and cauliflower should be boiled until just tender before stir-frying. This is a very basic recipe which can be easily adapted to meet your particular tastes. |
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