Well, it’s nearing the end of the week when the pantry is a little thin and the veggies are holding on to their last bits of life. Last night when I went to cook dinner, I noticed we had some vegetables that more than likely were not going to make it until today, and we do everything possible not to throw food out, so I did one of my favorite things…stir-fry! To me, this is the absolute easiest way to use up those veggies before having to send them to the compost graveyard. I looked at the veggies that needed to be used, and although I didn’t really know how they’d do in a stir-fry together, I gave it a shot anyway, and the man and I were more than impressed at the flavor combination we created! Here is what was in my end-of-the-road stir-fry:
Throw these in a wok with a little bit of olive oil, shoyu, a splash of white wine, minced garlic and crushed red pepper, toss it over some brown rice, and you have a delicious meal…AND you didn’t waste those precious veggies! I had never actually put eggplant in a stir-fry before, but it was actually really good and gave a nice texture to the mix. What are YOUR favorite veggie-stir-fry combinations??
Happy Vegan MoFo!!