Here’s what I learned making this dish: Stir Fry is the ultimate way to use up all the veggie scraps left in your fridge! Honestly, I can’t think of a vegetable that wouldn’t be great in a stir fry! I used green beans, peppers, carrots and a bit of broccoli because it’s what I had but shiitake mushrooms, bok choy, sweet potato, eggplant- all of these would be wonderful additions. Try to mix different colors, flavors and textures when choosing vegetables! It’s also a great way to add in greens like kale, spinach, etc! I love stir fry mainly because of the saucy, juicy, crispiness it lends to otherwise pretty simple vegetables and is simple enough to pair with plain jasmine rice (I’m always stocked up on frozen cooked organic jasmine rice- major lifesaver).
What to Serve with this Recipe: