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Stir-Fried Veggies


Different veggies cook at different times and give off different amounts of water. I prefer to make this dish one veggie at a time, and then combine them, adding the greens and seasonings at the end.   If you have two large frying pans, you can speed up the process by using them both side by side. When making veggies in batches, use about 2 teaspoons of oil per batch; mushrooms will need less. As each vegetable is done, set aside in a bowl and add additional vegetables to the bowl as they are ready.


Prepare the Stir-Fried Veggies

1. Sauté onions over low heat until they start to sweat, then add crushed garlic and continue to sauté until onions begin to brown. Set aside.
2. Continue with sliced mushrooms, zucchini moons, and red peppers, setting each one aside as it’s ready.
3. Sauté bok choy ends just until slightly cooked. Return the rest of the cooked vegetables to the pan along with the spinach and kale and toss. Cook only until the greens have wilted. Remove from heat.
4. Season with salt, pepper, teriyaki, and sesame oil and seeds.


Styling by Renee Muller

Photography by Cayla Zahoran