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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Recipe: Vegetarian Stir-Fry
