By: Bettina – Venice Beach, CA
I am leaving Venice today, so I gave away all the food and sauces and spices I had left to a friend and last night came home to an almost completely empty fridge. All I had was: a half head of broccoli, a half a leek, some fresh garlic and one lone heirloom tomato. Perfect for the best quick dinner ever: STIR FRY. I didn’t even have spices, or lemons or anything else but salt. But it reminded me how perfect a quick stir fry can be when you have left over veggies that may be trash-able soon. A vegetable stir fry takes under ten minutes, can be super tasty, is full of fiber and depending what you put in it, can have all sorts of health benefits. Plus, you don’t throw away as much food.
Use your leftovers and odds and ends. Make a stir fry tonight.
INGREDIENTS (that I had on hand):
- 1 yellow tomato
- 1/2 leek
- 1/2 broccoli head
- 2 garlic cloves
- salt to taste
PROCEDURE for almost any stir fry
- Rough chop your washed vegetables.
- Oil or ghee up your pan. Start with high heat.
- Cook vegetables on high heat for 1 minute and lower to medium heat.
- Add 2 tablespoons of water if dish is getting dry or sticking to the pan.
- Cover, cook 5 more minutes. Serve.