Simple Stir-Fry Recipe

Simple Veggie Stir-Fry with In-Season Produce by cookbook author, Melanie A. Albert


A simple way to cook all kinds of vegetables is a stir-fry (really a simple sauté) with what’s seasonally available from local farmers. To create a simple veggie stir-fry, chose a few local in-season veggies – some roots, veggies, and greens – at the Phoenix Public Market, and have fun intuitively cooking a stir-fry with these steps as a recipe guide.


  • Organic extra virgin olive oil
  • Aromatics: Onions, garlic, or green garlic
  • Tomatoes, Peppers
  • Roots: Beets, carrots, sweet potatoes
  • Other veggies: Asparagus, broccoli, Brussels sprouts, and/or cauliflower
  • Greens: Arugula, bok choy, kale, or spinach
  • Sea salt
  • Fresh lemon


  1. Gather your mise en place (all veggies pre-chopped and in place before you begin cooking).
  2. Pre-heat sauté pan on medium-high.
  3. Pour organic extra virgin olive oil into the pan.
  4. Add the aromatic onions and cook a few minutes.
  5. Add the garlic and cook for about 30 seconds.
  6. Add tomatoes and peppers and cook for about 3 minutes.
  7. Add pinch of sea salt.
  8. Add dense vegetables that need to cook a bit longer (beets, carrots, sweet potatoes).
  9. Squeeze fresh lemon to deglaze the pan, as needed.
  10. One by one toss in other veggies and cook each for a few minutes.
  11. Toss in greens, squeeze a little fresh lemon, and cook and stir 1-2 minutes.
  12. Enjoy!

Learn more about simple intuitive cooking and book “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods” at



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