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