ANY VEGETABLE STIR-FRY
It's always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.
Provided by Sarah Copeland
Categories dinner, quick, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
- Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
- Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.
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[email protected]5 stars! This stir-fry is a winner. It's easy to make, healthy, and absolutely delicious. I will definitely be making this again and again.
Abdullah Shuraim
[email protected]This stir-fry is so delicious, I could eat it every day. The vegetables are cooked perfectly, and the sauce is flavorful and addictive. I highly recommend this recipe to anyone who loves Asian food.
Allan Mushimbei
[email protected]I love that this stir-fry is so healthy. It's packed with vegetables, and it's low in fat and calories. It's a great meal for anyone who is trying to eat healthier.
Morgan Rowse
[email protected]The sauce for this stir-fry is amazing. It's made with soy sauce, rice vinegar, and sesame oil, and it gives the vegetables a delicious umami flavor. I always double the sauce recipe so I have plenty to pour over my rice.
Abigail Mcload
[email protected]This stir-fry is so easy to make, even a beginner cook can do it. Just chop up your vegetables, heat up some oil in a pan, and add them in. Cook until they're tender, add your sauce, and you're done. It's that simple!
Tharsiegan Selvarajah
[email protected]I love that this stir-fry is so versatile. You can use any vegetables you have on hand, and it always turns out great. I've made it with everything from broccoli and carrots to zucchini and mushrooms. It's always a hit with my family and friends.
Huch Monei
[email protected]This stir-fry is a great way to use up leftover vegetables. I always have a bunch of leftover vegetables from the week, and this stir-fry is a great way to use them up. It's also a great way to get your kids to eat their vegetables.
Md Honnan
[email protected]I've made this stir-fry several times now, and it's always a hit. It's so easy to make, and it's so delicious. I love that I can use any vegetables I have on hand.
Jayden Vidal
[email protected]This stir-fry is the perfect meal for a busy weeknight. It's quick and easy to make, and it's healthy and delicious. I highly recommend this recipe to anyone who is looking for a quick and easy weeknight meal.
Adesanya Adedamola
[email protected]I made this stir-fry for a party, and it was a huge hit. Everyone loved it, and they all asked for the recipe. I'm so glad I found this recipe.
Hipolito Badillo
[email protected]This stir-fry is a great way to get your kids to eat their vegetables. My kids loved it, and they even asked for seconds. That's a miracle!
Althea Douglas
[email protected]I'm not usually a fan of stir-fries, but this one is an exception. The vegetables are cooked to perfection, and the sauce is out of this world. I'll definitely be making this again.
randy beckwith
[email protected]5 stars! This stir-fry is a winner. It's easy to make, healthy, and absolutely delicious. I will definitely be making this again and again.
mahama shkor
[email protected]This stir-fry is so delicious, I could eat it every day. The vegetables are cooked perfectly, and the sauce is flavorful and addictive. I highly recommend this recipe to anyone who loves Asian food.
PUBG Tech
[email protected]I love that this stir-fry is so healthy. It's packed with vegetables, and it's low in fat and calories. It's a great meal for anyone who is trying to eat healthier.
Pritom Dey
[email protected]The sauce for this stir-fry is amazing. It's made with soy sauce, rice vinegar, and sesame oil, and it gives the vegetables a delicious umami flavor. I always double the sauce recipe so I have plenty to pour over my rice.
djhridoy vai
[email protected]This stir-fry is so easy to make, even a beginner cook can do it. Just chop up your vegetables, heat up some oil in a pan, and add them in. Cook until they're tender, add your sauce, and you're done. It's that simple!
Mudassir Islam
[email protected]I love how versatile this recipe is. You can use any vegetables you have on hand, and it always turns out great. I've made it with everything from broccoli and carrots to zucchini and mushrooms. It's always a hit with my family and friends.
Jayden Salinas
[email protected]This stir-fry is a great way to use up leftover vegetables. I had some broccoli, carrots, and bell peppers that were about to go bad, so I threw them all in a pan with some garlic and ginger. The result was a delicious and healthy meal that was ready