Tuesday, February 9, 2010
Vegetable Tray Stir Fry
I love the leftovers! They are such a wealth of colorful goodies perfect for this simple, tasty veggie stir fry. It's so disgustingly simple I almost feel bad about posting this. But it really is a great way to use up the leftovers from last night's party and eat healthy in the process.
Here's what you need to gather:
The remnants of a your veggie tray (I used carrots, sugar snap peas, red bell pepper, and green beans), olive oil, soy sauce, and garlic
First pull out the leftover veggies and slice them into similar sized pieces. I literally just layed mine on the board and cut through a few times.
Next, add about a tablespoon of olive oil to a skillet. Add a heaping teaspoon of garlic and saute for a minute or two.
Kick up the heat and add your veggies. Cook until almost tender.
Finally, add about 1/4 cup of soy sauce and finish cooking the vegetables through. You want them to have a little crunch, yet, so be careful not to overcook.
Ta-da! A quick and easy side dish perfect for serving next to yesterday's mashed potatoes.
Give this a try the next time you have a few leftover veggies from your veggie tray. You can use whatever you have on hand and it turns out great every time. Enjoy!
Easy Stir-Fried Veggies
Leftover vegetables from vegetable tray, sliced into uniform pieces
1 Tbsp. olive oil
1 tsp. garlic
1/4 cup low-sodium soy sauce
In a skillet, saute garlic in olive oil for a minute or two. Add vegetables and stir fry until almost cooked through. Add soy sauce and finish cooking. Serve as a side dish or over rice for a healthy main dish.