My effort to use up a lot of odds and ends of vegetables in my refrigerator this week resulted in this Vegetable Stir-Fry with Pineapple dish we enjoyed for dinner a few evenings ago.
Among the vegetables I combined were …baby bok choy, sugar snaps, red, orange and yellow mini peppers, carrots, celery, fresh corn off the cob, onions and scallions.
To that, I added a can of water chestnuts, and a couple scrambled eggs.
My husband suggested we add the remaining fresh pineapple which was in the fridge, already cut up, and it was a great idea.
Now I realize that sounds like a lot, but you can use any combination or all, depending on your preference, and depending on what’s in your fridge.
The point is the familiar phrase, “The whole is greater than the sum of the parts” turns out to be true, especially when the result is a delicious dinner!
Basically, just stir-fry the veggies in canola oil, in a large skillet or wok to which you have added some fresh minced garlic and fresh ginger. After a couple of minutes when the veggies are crisp tender and bright in color, add a sauce to your liking.
Here’s a basic sauce I enjoy… (the recipe can be doubled or tripled if you like more sauce)
½ teaspoon kosher salt
½ teaspoon sugar
3 tablespoons soy sauce
½ cup water
¼ teaspoon cornstarch
3 tablespoons chicken or vegetable broth
Combine the salt, sugar, soy sauce, and water, and set aside. Dissolve the cornstarch in the chicken or vegetable broth, and add to the soy sauce mixture.
Add the sauce to the vegetables in the pan and cook another minute while still crisp and bright in color.
Remove the vegetables to a serving platter, using a large slotted spoon or skimmer to drain them, reserving the sauce in the skillet or wok.
Bring the sauce to a full boil to thicken and concentrate the flavors.
When thickened, pour the sauce over the vegetables.
Serve over your choice of rice . A cucumber salad makes a nice accompaniment to the meal.
