"Clean Out the Fridge” Stir Fry
Source: Caitlin Cullen
Ingredients
Number of Servings: 4
1 large bell pepper or 5 small sweet peppers, sliced thin
1 small onion, sliced thin
1-2 cups snap peas, halfed
1-2 cups hearty greens, sliced thin (cabbage, kale, collards, broccoli leaves)
1 head broccoli
3 cloves garlic, peeled & minced
1-in ginger, peeled & minced (optional)
2 Tbsp soy sauce
1 Tbsp honey
1 Tbsp lime or lemon juice, or white/rice wine vinegar
Salt, to taste
1 Tbsp sesame oil (optional)
Sriracha or hot red pepper flakes to taste (optional, for heat)
Directions
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
First, mix all the wet ingredients together in a small mixing bowl. Set aside.
In a large skillet, heat neutral oil (vegetable, canola, sesame) on high heat until shimmering, about 1 minute.
If using broccoli or another hearty vegetable, add to the skillet with salt and cook for 5-7 minutes, or until almost cooked through.
Then add all the other vegetables to the skillet with a pinch of salt. Cook on high heat until the onions are translucent, stirring often.
Once the onions are translucent, add the garlic (and ginger if using) until fragrant, about 1 minute.
Add the combined wet ingredients and stir well, reducing to medium heat. Cook for about 1 minute.
Remove from heat and serve with rice, noodles, or your favorite starch! Add a protein if available or desired (e.g., chicken, pork, beef, fried egg, tofu, etc.) Garnish and serve warm!
Try something new and add 1 or more of these!
Use any vegetables in your fridge! Don’t be shy, this recipe is a ‘catch-all’.
Try adding some meat for added protein (e.g., chicken, pork, fried egg)
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 139cal – 7% DV
Sodium – 327mg – 14% DV
Total Fat – 4g – 6% DV
Saturated Fat – 0.26g
Trans Fat – 0g
Protein – 6.5g – 13% DV
Cholesterol – 0mg — 0% DV
Total Carbohydrates – 22g – 7% DV