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Stir-fry Recipe


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


  • Rice
  • 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.


  1. 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.
  2. In a large skillet or wok, add your oil to the pan heat on medium.
  3. Once the oil is warmed, add your harder vegetables like carrots, onion, garlic and celery. Cook for 3-4 minutes stirring
  4. Add your softer vegetables and your cooked meat (if wanted) and heat through approximately 5-8 minutes.
  5. Add any spices to get the flavor you desire such as powdered ginger, soy sauce, salt and pepper etc. Serve over rice.