I am not much of a vegetable eater. I know I should be but I am not. I think the problem is I just don’t know how to cook vegetables any other way then boiling them or putting then in salads, which gets pretty boring after awhile. My summer project is to try new vegetables and learn new ways to cook old favorites.
This stir fry is one of my old favorites. It only takes about 15 minutes from start to finish and is a great way to use up bits and pieces of left over vegetables you have in the fridge. Feel free to change up the vegetables. Just remember to add the hard vegetables first and cook them till they are almost crisp tender before add the softer vegetables.
Vegetable Stir Fry
2 TBS canola oil
1 TBS minced garlic
1 TBS minced ginger
½ cup chopped scallion or onion
1 large carrot, sliced
2 celery stalks, sliced
8 oz snow peas, trimmed
¼ cup stock or water
2 TBS soy sauce
1 tsp dark sesame oil
Heat a large deep skillet over medium-heat for 3 – 4 minutes. Add the oil, and almost immediately, the garlic, ginger, and scallion. Cook, stirring, for about 15 seconds, add carrot, celery, snow peas, and stock. Cook, stirring frequently, until the vegetables are tender, about 7 minutes. If the mixture is completely dry, add a couple of tablespoons more of stock or water, then the soy sauce, and sesame oil; stir and take off the heat. Serve or store, covered, in the refrigerator up to one day.
Adapted from How to Cook Everything