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
- Gather your mise en place (all veggies pre-chopped and in place before you begin cooking).
- Pre-heat sauté pan on medium-high.
- Pour organic extra virgin olive oil into the pan.
- Add the aromatic onions and cook a few minutes.
- Add the garlic and cook for about 30 seconds.
- Add tomatoes and peppers and cook for about 3 minutes.
- Add pinch of sea salt.
- Add dense vegetables that need to cook a bit longer (beets, carrots, sweet potatoes).
- Squeeze fresh lemon to deglaze the pan, as needed.
- One by one toss in other veggies and cook each for a few minutes.
- Toss in greens, squeeze a little fresh lemon, and cook and stir 1-2 minutes.
Learn more about simple intuitive cooking and book “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods” at www.EXPNutrition.com