Here’s a quick veggie stir-fry recipe that came together in around 30 minutes, including my chopping time. It almost doesn’t need a recipe – just stir-fry whatever veggies you have from your garden (or CSA) and use my favorite Orange Miso Vinaigrette as the sauce, serve over hot rice and dinner is served.
- For Orange Miso Vinaigrette:
- 1/4 cup fresh orange juice
- 1/4 cup seasoned rice vinegar
- 2 tsp. toasted sesame oil
- 1 Tbsp. white miso
- 1 Tbsp. agave nectar
- 1 clove garlic, grated
- 1 tsp. packed grated gingerroot
- 1 Tbsp. black sesame seeds (I only had white)
- 1/4 tsp. fine sea salt, to taste (optional)
- For Stir-Fry:
- 1–2 Tbsp. canola or other oil
- 1 small onion, dice
- 2 garlic cloves, minced
- 2 large carrots, peeled or scrubbed well, cut into slices on the diagonal
- 1/4 lb. or so fresh green beans, cut into 2-3″ pieces
- 1 small zucchini, cut half lengthwise and into 1/4” slices
- 2 small heads broccoli, cut into florets
- Hot cooked rice
- Red pepper flakes and sesame seeds, optional (but really good)
- For Orange Miso Vinaigrette: Whisk all of the ingredients together, taste, and adjust seasonings if necessary.
- For Stir-Fry: In a large skillet or wok, heat the oil until very hot and add the onions. Cook until they start to soften. Add the garlic and cook for a few seconds, careful not to let it burn. Add the carrots and stir-fry for a few minutes. Add the green beans, keep stirring. Add the zucchini next, and continue stir-frying. (Add a little more oil or water if you need to, if the veggies are sticking to the pan.) Add the broccoli last and cook all of the veggies until they are just barely tender. Toss with the vinaigrette and let the veggies absorb some of it before serving over hot, cooked rice.
- Makes 4 good-sized servings.
- Category: Main
- Cuisine: Asian