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Vegetable Stirfry


This tasty vegetable stirfry is both budget and taste bud friendly. With lots of vegetables, low budget meals like this one make fresh, light meals that can be made quickly by prepping the vegetables beforehand. Enjoy this Asian-inspired dish tonight!

  • 3 carrots
  • 3 stalks celery
  • 2 yellow onions
  • 2 small bell peppers (any color)
  • 1/2 pound mushrooms
  • 1/2 bunch of greens (such as spinach or arugula)
  • 1 cup chinese pea pods
  • 1 cup sliced red cabbage
  • 3 cloves garlic, minced
  • 1 inch thick slice fresh ginger, minced
  • Little vegetable oil
  • Little sesame seed oil
  • Soy sauce, to taste
  • Water
  • Spoonful cornstarch
  • Dry or medium sherry, to taste
  • Black pepper, to taste
  1. Wash, peel, and trim all the vegetables (except the garlic and ginger).
  2. Thinly slice the carrots and celery. Cut the onion and bell peppers into 1 inch squares. Slice the mushrooms. Chop the greens coarsely. Cut the pea pods into thirds.
  3. Heat a wok over high heat. Pour in a small amount of vegetable oil, swirl to coat entire pan, then dump out excess. Add a few teaspoons of sesame oil.
  4. Add the ginger and garlic. Cook for a minute.
  5. Add the onion, celery, and carrot. Cook for a few minutes.
  6. Add the peppers and cook.
  7. Add the greens, mushrooms, and pea pods last.
  8. Season with generous sloshes of the sherry and soy sauce.
  9. Add black pepper.
  10. Mix a spoonful of cornstarch with at least twice as much cold water. Dump the slurry into the wok and cook for a minute.

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