Baby Greens and Veggie Stir-Fry
Quickie veggie stir-fries can add instant “pop” to your everyday dinners. Have a blast choosing your veggies, taking advantage of what’s available seasonally as well as trying new ones that will hopefully tempt picky palettes. Colorful, healthy and FAST!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion sliced
- 4 cloves garlic chopped
- 1 teaspoon minced fresh ginger or as desired
- 1 large zucchini trimmed and cut into chunks or wedges
- 1 large yellow squash trimmed and cut into chunks or wedges
- 1 large red bell pepper seeded and cut into strips
- 1 large yellow bell pepper seeded and cut into strips (or 2 of any color)
- 1 5 ounce package of baby greens (such as spinach, kale or a mixture available from Organic Girl, Earthbound Farms or Trader Joe’s)
- 2 teaspoons unseasoned brown rice vinegar or apple cider vinegar
- 2 teaspoons reduced-sodium tamari or soy sauce
- 2 teaspoons sesame oil
Instructions
- As stir-frying is a quick-cooking method, it is best if you have all ingredients prepped and assembled before beginning.
- In a large pan or wok, heat olive oil over medium-high heat until hot. Add onions, garlic and ginger, coating with oil using a large spatula. Stir-fry for 3 minutes.
- Add zucchini, yellow squash and peppers; stir-fry for about 3 minutes or just until all veggies are crisp-tender.
- Add greens; vinegar, tamari (or soy sauce) and sesame oil; continue stir-frying for 1 minute or just until greens are wilted. Serve immediately.
Notes
Make Ahead and Storage Tips: stir-fries are best served and enjoyed immediately after cooking.
Entice your picky eaters with lots of different veggie combos! Other veggies that work great in stir-fries are cauliflower, broccoli, carrots, snow peas, sugar snap peas and Brussels sprouts. Veggie stir-fries are delicious served over brown, jasmine or basmati rice as well as quinoa and couscous.
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