Any Vegetable Stir-Fry

Name: Any Vegetable Stir-Fry
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil or other neutral oil; 1 heaping cup whole, skin-on almonds, pistachios or cashews; Kosher salt; 4 to 6 celery stalks, fennel stalks or bok choy, sliced on the bias; 1 to 2 cups other crunchy vegetables, such as snap peas, snow peas, green beans, carrots or radishes, trimmed and sliced or chopped if large; 1 tablespoons sesame seeds (optional); 4 packed cups sturdy greens, such as spinach, kale, mustard greens, collards or chard, trimmed and roughly chopped; 1 tablespoon rice wine vinegar or white wine vinegar; 1 to 2 teaspoons toasted sesame oil; 4 cups steamed white or brown long-grain, sushi or basmati rice, for serving; 1/2 packed cup torn or roughly chopped mint, cilantro or basil (optional); Tamari or soy sauce, for serving; Sriracha or other hot sauce, for serving

By Sarah Copeland

Published May 5, 2020

Any Vegetable Stir-Fry — Sarah Copeland for The New York Times

Total Time: 30 minutes
Rating: 4(929)
Comments: Read comments

It’s always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.

Featured in: How to Make Stir-Fry With Practically Any Vegetables

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Ingredients

Yield:4 servings

2tablespoons canola oil or other neutral oil
1heaping cup whole, skin-on almonds, pistachios or cashews
Kosher salt
4 to 6celery stalks, fennel stalks or bok choy, sliced on the bias
1 to 2cups other crunchy vegetables, such as snap peas, snow peas, green beans, carrots or radishes, trimmed and sliced or chopped if large
1tablespoons sesame seeds (optional)
4packed cups sturdy greens, such as spinach, kale, mustard greens, collards or chard, trimmed and roughly chopped
1tablespoon rice wine vinegar or white wine vinegar
1 to 2teaspoons toasted sesame oil
4cups steamed white or brown long-grain, sushi or basmati rice, for serving
½packed cup torn or roughly chopped mint, cilantro or basil (optional)
Tamari or soy sauce, for serving
Sriracha or other hot sauce, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
Step 2
Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
Step 3
Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

Ratings

4 out of 5

929 user ratings

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Comments

mzhungry5 years ago

Really liked this recipe and the fact that the recipe writer shows how the cook can easily customize a million ways - it was a delicious bae. But I would definitely remove the almonds after the initial stir-fry: mine were soft, I think due to the steaming of the greens, taking away some of the crunchy counter-point I was looking forward to.

Ulfilas4 years ago

I'd say bok choy is border-line essential! Also doubles as two vegetables (crunchy and leafy parts).

Suzy Walsh4 years ago

This went right into my weekly rotation. Using cashews, one container of Asian stir fry vegetable mix from Whole Foods, some fresh green beans and chard.

JoanieBaloney1 month ago

I made as directed using cashews and chard as my greens. It was tasty but dry. I don’t know if I missed a step but would have liked it better if there was a little sauce for the rice to soak up

Midge2 months ago

My family demands this fast, easy and super healthy dinner every week. This is such a versatile recipe and the best way to use leftover cocktail party veggie trays. I chopped off the greens from beets in my fridge last time. Once cooked, I often add leftover bottled stir fry sauces less than a quarter cup and skip the vinegar and sesame oil. Garnish with wontons and cilantro. Prep in advance, use 90 second microwave rice and vitamin rich, low cal dinner is served in 10 min.

MM7 months ago

Absolutely no flavor. Sure this uses up whatever you want but why aren’t aromatics like garlic and ginger included. Bland and boring way to eat veggies I love.

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