Got a fridge full of random veggies and only 15 minutes to spare? This vibrant, flavor-packed stir-fry is your new weeknight hero! It’s the ultimate ‘clean-out-the-fridge’ meal that’s not only incredibly fast and easy but also bursting with fresh, crunchy goodness. Say goodbye to food waste and hello to your new favorite go-to dinner!
Ingredients
• MAKES: 4 servings
• TIME: 15 minutes
• 2 tbsp / 30 ml neutral oil, like grapeseed or corn
• 1 tbsp / 15 g minced garlic
• 1 tbsp / 15 g peeled and minced fresh ginger
• 1/2 cup / 75 g chopped scallion or onion
• 1 large carrot, sliced or julienned
• 2 stalks celery, sliced
• 1 lb / 450 g snow or snap peas, trimmed
• 1/4 cup / 60 ml vegetable stock or water
• 2 tbsp / 30 ml soy sauce
• 1 tsp / 5 ml dark sesame oil
Instructions
1. Prep the Pan: Heat a large skillet or wok over medium-high heat for 3-4 minutes until very hot. Add the neutral oil; it should shimmer almost immediately.
2. Sauté Aromatics: Add the minced garlic, ginger, and chopped scallion. Stir-fry constantly for about 30 seconds until fragrant, being careful not to let the garlic burn.
3. Cook the Vegetables: Add the carrot, celery, and snow peas to the pan along with the vegetable stock or water. Increase the heat to high.
4. Stir-Fry: Cook, stirring and tossing constantly, for 5-7 minutes, or until the vegetables are crisp-tender. If the pan becomes too dry, add another splash of stock or water.
5. Finish with Sauce: Pour in the soy sauce and dark sesame oil. Toss everything together to coat evenly, then immediately turn off the heat. Serve hot.
Nutritional Information
• (per serving)
• Calories: 185 kcal
• Protein: 6 g
• Carbohydrates: 18 g
• Fat: 10 g
• Fiber: 5 g
Pro Tips
• & Variations
• Cut all your vegetables into uniform, bite-sized pieces before you start cooking. A hot wok waits for no one!
• For extra crunch and protein, toss in a handful of cashews, peanuts, or walnuts during the last minute of cooking.
• Don’t overcrowd the pan. Cook in batches if necessary to ensure the vegetables stir-fry properly rather than steam.
• Adjust the heat level by adding dried chiles with the aromatics or a tablespoon of your favorite chile paste with the soy sauce.
• Boost the protein by adding Crispy Tofu, tempeh, or edamame along with the other vegetables.
FAQ
Q: How can I add more protein to this vegetarian stir-fry
A: To make this a more protein-rich meal, add 1 block of cubed crispy tofu or tempeh, or 1 cup of shelled edamame along with the other vegetables. You can also toss in a handful of cashews or peanuts during the last minute of cooking for extra crunch and protein.
Q: Can I use different vegetables in this recipe
A: Absolutely! This recipe is perfect for using whatever veggies you have. Broccoli florets, sliced bell peppers, mushrooms, zucchini, and bok choy are all fantastic additions. For best results, cut harder vegetables into smaller pieces to ensure everything cooks evenly.
Q: What can I serve with this stir-fry to make it a complete meal
A: To turn this into a full and satisfying vegetarian dinner, serve it over a bed of steamed brown or white rice, quinoa, or your favorite noodles like soba, udon, or rice noodles. This adds healthy carbohydrates and makes the meal more substantial.
Q: How do I store and reheat leftover stir-fry
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stir-fry in a skillet over medium heat for a few minutes. This method is better than microwaving as it helps the vegetables stay crisp-tender.
