Lately I have been trying to find more vegetable-based meals that don’t involve some sort of starch. I love love love pasta and it is a great way to make a versatile vegetarian meal, but it can also be lethal, especially if I eat it until all of the left-overs are gone.

I found a great recipe for vegetable stir-fry from Mark Bittman’s How to Cook Everything, and gave it a try. It’s unbelievable easy, aside from all of the chopping. And you can easily subsitute whatever vegetables (or meat) you have on hand, it suit your fancy.

Stir-Fried Vegetables
From Mark Bittman’s How to Cook Everything

2 tablespoons neutral oil, like grapeseed or corn
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 cup chopped scallion or onion
1 large carrot, cut into pieces, sliced, or julienned
2 celery stalks, cut into pieces, sliced, or julienned
1 pound sugar snap peas, trimmed (frozen and thawed are fine)
1 /4 cup stock, or water, or a little more
2 tablespoons soy sauce
1 teaspoon dark sesame oil

Heat a large, deep skillet over medium-high heat for 3 or 4 minutes. Add the oil and, almost immediately, the garlic, ginger, and scallion. Cook, stirring, for about 15 seconds, then add the carrot, celery, snow pease, and stock and turn the heat to high.

Cook, stirring frequently, until the vegetables are tender, about 7 minutes. If the mixture is completely dry, add a couple tablespoons more stock, then the soy sauce, and sesame oil; stir and turn off the heat. Serve or store, covered in the refrigerator for up to a day.

To this mixture, I also added some zucchini that I had on hand from the farmer’s market, as well as a red onion for some extra color. Bittman also suggests additions of bamboo shoots, water chestnuts, green beans, spinach, watercress, leeks, mushrooms, corn, bok choy, asparagus, mung beans, or tomatoes. Meat, such as shhrimp, chicken, or beef, can also be added. Get crazy with your combinations- as this simple sauce can take any vegetable and transform it into a colorful and flavorful meal.