Stir-Fried Vegetables

Name: Stir-Fried Vegetables
Ingredients: A green vegetable, such as a small zucchini or handful of snow peas; 1 small carrot; 2 or 3 scallions; 2 teaspoons light olive oil; 1 slice ginger about the size of a quarter, peeled; Salt

December 9, 2011

Stir-frying a combination of vegetables quickly in a small wok gives them a more intense flavor and a pleasing texture, and they benefit from being cooked together. It’s a good way to use small amounts of vegetables you may have stored away. You can mix and match as you wish, aiming for good color and flavor complements. You can even poach an egg on top of your stir-fry (see page 105).

Recipe notes

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