Kitchen Sink Stir-fry
I make a stir-fry regularly. It’s a great way to use up a bunch of vegetables from the fridge. If you’ve heard the saying “everything but the kitchen sink,” … well this recipe fits the bill. You can add lots of stuff you have on hand.
- Prep Time 10 Minutes
- Cook Time 30 Minutes
- Total Time 40 Minutes
- Serves 4 People
- 1 Tbsp Olive Oil
- 1/8-1/2 cup onion, chopped (any kind of onion or scallion)
- 1-2 cloves garlic, pressed or minced
- 1/2-3/4 cup carrots, sliced thinly or chopped
- Other nice things to add if you have it:
- 1/2 cup chopped celery
- 1 Tbsp fresh ginger root, microplaned til fine or chopped fine
- 1/2 cup zucchini, sliced thin
- Other veggies that work well (you don't need all): asparagus, brussel sprouts, mung bean sprouts, bamboo shoots, mini corn, peas
- Cooked chicken, shrimp, pork or steak if wanted.
- Prepare rice. I use 1 cup rice to 2 cups of liquid. I use stock if I have it. Cook covered, on low heat until all the water is absorbed.
- In a large skillet or wok, add your oil to the pan heat on medium.
- Once the oil is warmed, add your harder vegetables like carrots, onion, garlic and celery. Cook for 3-4 minutes stirring
- Add your softer vegetables and your cooked meat (if wanted) and heat through approximately 5-8 minutes.
- Add any spices to get the flavor you desire such as powdered ginger, soy sauce, salt and pepper etc. Serve over rice.