Stir-Fried Vegetables

Makes: 4 servings

Time: 30 minutes

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Stir-fries are a fantastic, fast way to use those singleton carrots, celery stalks, and other vegetables sitting in your fridge. One key to a fast stir-fry is the size you cut your vegetables: The smaller you cut them, the quicker they cook.

• 2 tablespoons good-quality vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• ½ cup chopped scallions or onion
• 1 large carrot, cut into pieces, thinly sliced, or julienned
• 2 stalks celery, cut into pieces, thinly sliced, or julienned
• ¼ cup any stock or water, plus more as needed
• 1 pound snow peas or sugar snap peas, trimmed (thawed frozen are fine)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

1. Heat a large, deep skillet over medium-high heat for 3 to 4 minutes. Add the vegetable oil and, almost immediately, the garlic, ginger, and scallions. Cook, stirring, for about 15 seconds, then add the carrot, celery, and stock and raise the heat to high.
2. Stir-fry until the vegetables are tender, about 7 minutes. If the mixture is completely dry, add a couple of tablespoons more liquid. Add the snow peas, soy sauce, and sesame oil; stir and turn off the heat. Serve or store, covered, in the refrigerator for up to a day.