Stir‐Fried Vegetables
Stir‐fries are quick, easy, and a fantastic way to use those single carrots, celery stalks, and handful of other vegetables sitting in your fridge. One key to a fast stir‐fry is the size in which you cut your vegetables: The smaller you cut them, the quicker they will cook.
2 tablespoons neutral oil, like grapeseed or corn
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
½ cup chopped scallion or onion medium
1 large carrot, cut into pieces, sliced, or julienned
2 stalks celery, cut into pieces, sliced, or julienned
1 pound snow peas or snap peas, trimmed (defrosted frozen are fine)
¼ cup any stock or water, or a little more
2 tablespoons soy sauce
1 teaspoon dark sesame oil
1. Heat a large, deep skillet over medium‐high heat for 3 or 4 minutes. Add the oil and, almost immediately, the garlic, ginger, and scallion. Cook, stirring, for about 15 seconds, then add the carrot, celery, snow peas, and stock and raise the heat to high.
2. Cook, stirring constantly, until the vegetables are tender, about 7 minutes. If the mixture is completely dry, add a couple tablespoons more liquid, then the soy sauce and sesame oil; stir and turn off the heat. Serve or store, covered, in the refrigerator for up to a day.
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