As the temps start to rise, you might want to spend less time in the kitchen.
This stir fry will help you balance your time indoors and out.
There’s absolutely nothing difficult about this recipe.
If you know how to chop veggies, heat up a pan and boil water, you’ll be set.
Just about any veggie combo will work.
You can even add chicken or beef if you want.
As written, this is a vegetarian dish.
My dish included the following —
- 4 brussel sprouts
- 10 green beans
- 4 mini bell peppers
- A handfull of Arugula
- 1/4 of a shallot
Why? That’s what I had in the fridge!
Just about any veggie combo will work, but here are a few things to think about.
You want a crunchy vibe so use crunchy veggies as a base.
Broccoli, cabbage, carrots would all work.
Next, you want color.
Red, orange, yellow veggies or fruits are the next ingredient.
I love bell peppers for that but you could also put in corn or yellow squash.
Finally, you want some fresh element.
I did not add in the arugula until it was finished and in the bowl.
You could use spinach, watercress, mustard greens, kale or any green leafy veggie you like.
So that’s it — crunch, color and fresh greens.
You can top it with some toasted almonds, wontons, crispy rice noodles and cilantro. It’s so flavor packed!