CFR

Garden Veggie Stirfry

Although the term “stir fry” is associated with Asian style cooking, this means of quickly sautéing veggies can go in any seasoning direction. A quick stir-fry in a small amount of oil is the perfect way to cook a mix of garden vegetables. Sometimes when we go into the garden and ask, “What’s for dinner?” the answer is “A little of this and a bit of that.”

Perfect!

Pick what’s fresh, chop in similar sized pieces, decide on the herbs or spices you want to use and you’ve got a fresh, delicious meal.

Here is what I picked last night. Some summer squash, red noodle beans, a few broccoli sprouts and some Mountain Magic tomatoes.

Here is what I picked last night. Some summer squash, red noodle beans, a few broccoli sprouts and some Mountain Magic tomatoes.

These were chopped into pieces along with some parsley, chives and basil.

These were chopped into pieces along with some parsley, chives and basil (on the left of this photo).

Added to a bit of oil in the pan was some red pepper flakes. Stir fry for a few minutes and serve.  You could add tofu or the cheese of your choice, of course.

Added to a bit of oil in the pan was some red pepper flakes. Stir fry for a few minutes and serve. You could add tofu or the cheese of your choice, of course.

Dinner is served.

Dinner was served and it was so flavorful that nothing else was needed.

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