This stir fry recipe uses vegetables you have in your refrigerator
It’s a shame to let precious vegetables go to waste, especially these days, when we’re all trying to limit trips to the supermarket. But the good news is that, as sturdy greens and other vegetables start to soften and sag, they’re perfect for stir-fries.
These aren’t conventional times, so what you need isn’t a recipe for a conventional stirfry. Instead, you need one that helps you work with what you have, building texture with nuts, sturdy greens and crunchy vegetables.
This particular formula starts with almonds, toasted in oil, then salted. Next, celery, a longlasting staple, provides substance and structure. Quickcooking greens like mature spinach, chard, mustard, collards or even pea shoots are added last, lowering the cook time for delicate greens, which wilt quickly, and steam with a splash of vinegar.
The rest is open to interpretation. Do you have ginger or garlic? Toss it in. Maybe you bought snap peas or green beans on your last grocery run?
They’ll be perfect. You’re down to one shriveled watermelon radish? Slice it into thick matchsticks and toss them in.
Fresh herbs really take this dish to the next level. If you have a pot of mint or basil growingon your windowsill, or an about-to-wilt bunch of cilantro in the fridge, throw in a generous handful.
Serve your stir-fry on a bed of fluffy rice, and douse at will with Sriracha, tamari, toasted sesame oil or all three.
Any Vegetable Stir-Fry
Yield: 4 servings
Total time: 30 minutes
Ingredients
2 tablespoons canola oil or other
neutral oil
1 heaping cup whole, skin-on
almonds, pistachios or cashews Kosher salt
4 to 6 celery stalks, fennel stalks or
bok choy, sliced on the bias
1 to 2 cups other crunchy vegetables, such as snap peas, snow peas, green beans, carrots or radishes, trimmed and sliced or chopped if large 1 tablespoon sesame seeds (optional) 4 packed cups sturdy greens, such as spinach, kale, mustard greens, collards or chard, trimmed and roughly chopped
1 tablespoon rice wine vinegar or
white wine vinegar
1 to 2 teaspoons toasted sesame oil 4 cups steamed white or brown longgrain, sushi or basmati rice, for serving
½ packed cup torn or roughly chopped mint, cilantro or basil (optional)
Tamari or soy sauce, for serving Sriracha or other hot sauce, for
serving
Directions
In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.