Stir-frying your vegetables is a quick and easy way to add umami and complexity to your meal. Grab a skillet and your favorite vegetables and you are halfway to making a nutritious and savory side dish. In this recipe, soy sauce and ginger give it a distinctively asian feel but you can use any herb, spice, sauce or seasoning you would like. The important thing is you season your vegetables right at the very end to avoid any burning! This stir fry is perfect with steamed rice, ramen, and noodles--but if you’re looking for something daring, add it to your next omelet or breakfast hash.
Servings: 4-6 people
Cook time: 10-15 minutes
Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, add mushrooms and stir to coat in oil. Stir fry on high heat for 2 minutes.
Reduce heat slightly and add garlic, ginger, honey, sesame oil and soy sauce. Immediately follow with cabbage and bok choy. Stir constantly on medium heat until sauce has glazed the vegetables--careful not to burn. Garnish with scallions and sesame seeds.
Substitutions: Substitute any of the vegetables in this recipe with what you have on hand. Carrots, onions, kale, asparagus, peas, even zucchini work well in this dish.
To store: Cool completely and store in an airtight container in the fridge for up to 7 days. To reheat simply put in a pan on low and reheat slowly so you don’t cook the sauce further!
Fighting Food Waste is also storing right. cool completely and store in an airtight container in the fridge for up to 7 days.
Leftover tips: Give this dish a second life by putting it in a burrito or sandwich as the vegetable or relish component.