Quick Stir-fry Veggies…Yumm!!!

Phase 1, 2, 3, or 4 — Ready in minutes

Heat the oil in a wok or large cast-iron skillet over high heat. Add the broccoli, bell pepper, zucchini, green beans, mushrooms, and green onion. Cook, stirring frequently until the vegetables are crisp-tender, about 6 minutes.

Meanwhile, mix the soy sauce, garlic, ginger, vinegar, and red pepper flakes, if used, in a small bowl. Add to the vegetables. Reduce the heat to low and cook, stirring constantly, about 2 minutes, adding about 1 tablespoon of water, or more as needed, to help loosen any vegetables that stick to the skillet. Makes about 7 cups.

Ingredients:

1 tablespoon canola oil or sunflower oil

2 cups small broccoli or broccolini florets, halved

2 cups red and yellow bell pepper strips

2 cups cubed zucchini

1 cup French green beans, trimmed and halved

1 cup whole or halved mushrooms

1/2 cup sliced green onion

11/2 tablespoons soy sauce 2 teaspoons minced garlic

1 teaspoon minced fresh ginger or ginger paste

1 teaspoon apple cider vinegar

Pinch red pepper flakes, optional

Note: When stir-frying zucchini, cubes will be more easily stirred in the wok or skillet than slices, which tend to stick flat against the side of the pan. Store any leftovers, covered, in the refrigerator for up to 1 week.