Vegetable 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. Veggie stir fry
Yield 4 servings
Time 30 minutes
  • wok or large skillet
  • wooden spoon
  • 2 T olive, peanut, or sesame oil
  • 2 cloves garlic, minced or thinly sliced
  • ½ inch of fresh ginger, peeled and 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 ginger, 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 For chewier tofu, start by stir frying it in an extra T or two of oil for a few minutes, then transfer to a plate before proceeding with the rest of the recipe.

* 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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Vegetarian stir-fry