Salad Bar Stir-Fry

Yes, you can start this recipe by chopping up any vegetables you have on hand... but when I want a stir-fry in a flash, I treat myself to the salad bar for a rainbow of pre-chopped veggies. No mess, no waste! To make it a meal, double the sauce, add cubed tofu or chopped cooked chicken, and serve with brown rice.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 15 minutes

Serves: 2

Ingredients

1 Tbs. oyster sauce or reduced-sodium soy sauce
1 Tbs. sherry
1½ tsp. cornstarch
1 Tbs. neutral-tasting oil (like peanut, sunflower, or safflower)
3 slices ginger and/or garlic
4 cups chopped vegetables
¼ tsp. toasted sesame oil

Instructions

Make the sauce: In a small bowl, whisk together the oyster sauce, sherry, and cornstarch with ¹⁄³ cup water.
In a large pan over medium heat, heat the neutral-tasting oil and ginger until the oil is hot and the ginger is lightly browned, 2–3 minutes.
Increase the heat to high. Add the vegetables and stir-fry until charred in spots, 2–3 minutes.
Push the vegetables to one side, add the sauce, and cook until the sauce thickens, about 30 seconds. Whisk the sesame oil into the sauce. Toss the vegetables in the sauce to coat evenly.