Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Monday, February 1, 2010

Stir-Fried Vegetables

One night I found myself needing to empty the fridge of some extra vegetables before they went bad. What better way to use them all than to stir fry them all together!! Vegetables shown: spinach, carrots, onion, broccoli, yellow squash, zucchini, red bell pepper, and mushrooms. This is one of the most colorful dishes I have ever made! I just used Mark's advice and cooked the harder things first and added the softer things at the end. I started with the sesame oil, instead of at the end as the recipe suggests, but finished the dish with soy sauce and white rice.

I like my vegetables a little crunchy, so I didn't let them cook as long as I could have, but If you're using frozen or fewer crunchy vegetables, you could adjust the time as needed.

7 Seasonings or Crunchy Bits to Add to Stir-Fried Vegetables:
Here I added some walnuts because that was what I had. What a great idea! They added just a little bit of flavor and yet another pleasant crunch.

HTCE p. 241
HTCEV p.242-243


  1. This is our FAVORITE way to use up odds and ends of veggies

  2. I also had this recipe on my list of ones that I wanted to review. It is perfect for exactly the reason that Danielle mentioned: you can pretty much use up any vegetables you have laying around. Add some rice and call it diner! For us the sesame oil is essential to this recipe.


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