Weeknight Veggie Stir-Fry

From Kelli Foster/ Kitchn. Photo by Lauren Volo.

Kelli Foster’s stir-fry recipe is awesome on a number of levels: prep is quick and easy, it works with just about any vegetable in your fridge, and it acquaints us with the wok—a cooking method that produces a super flavorful and healthful dish. Cauliflower, carrots, eggplant, asparagus, zucchini—get creative, and have some fun!

New to the wok? No worries—visit Foster’s post for a super helpful how-to that demystifies this excellent kitchen tool.

For the sauce:

1/3 cup water

2 tablespoons tamari or soy sauce

2 teaspoons honey or packed brown sugar

1 teaspoon minced peeled fresh ginger

1 teaspoon white or red miso paste

1 teaspoon cornstarch

1/4 teaspoon red pepper flakes (optional)

For the stir-fry and serving:

3 tablespoons canola or vegetable oil, divided

1 1/2 pounds broccoli (about 2 medium heads), cut into small florets or

favorites i.e. carrots, eggplant, cauliflower, etc.

Kosher salt

8 ounces mixed fresh mushrooms, stems removed and thinly sliced

2 medium bell peppers, cored, seeded, and cut into 1/2-inch-wide strips

8 ounces snow peas

3 cloves garlic, minced

1 tablespoon minced peeled fresh ginger

Cooked rice or noodles, for serving

1/4 cup unsalted roasted peanuts, coarsely chopped

PREPARATION

Make the sauce: Whisk all the ingredients together in a small bowl, making sure the cornstarch is dissolved; set aside.

Make the stir-fry: Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle 1 tablespoon of the oil around the pan, add the broccoli, and season with salt. Using a metal spatula, stir-fry until it begins to soften and brown around the edges, 1 to 2 minutes. Transfer to a large plate.

Drizzle 1/2 tablespoon of the oil in the pan, add the mushrooms, and season with salt. Stir-fry until browned and softened, 1 to 2 minutes. Transfer to the plate with the broccoli.

Drizzle the remaining 1 1/2 tablespoons oil in the pan, add the peppers, snow peas, garlic, and ginger, and season with salt. Stir-fry until the garlic and ginger are fragrant and the vegetables are softened, about 1 minute.

Add the reserved broccoli and mushrooms and any accumulated juices back to the pan and stir to combine. Stir the sauce one more time, pour into the pan, and cook, stirring constantly, until the sauce is thickened and coats the vegetables, 1 to 2 minutes. Serve over rice or noodles and top with the peanuts.