
I recently found out that an old friend of mine has become a chef!
Andrea and I went to college together in NYC - we both studied communications and went into fields much different than our degrees. I went into the museum business and she gets to cook yummy food all day. Lucky!
Andrea launched
The Good Knife in 2007 after years in the advertising world. A catering and private chef business based in NYC with a focus on whole, real, organic cuisine. Just looking at some of the dishes on her website made me drool. When I asked her to put together an inexpensive and healthy recipe for the blog, she sent over this one for "Empty Your Fridge Stir Fry". It uses veggies that you may already have in your fridge and if you don't you can easily pick them up at your local market. Good stuff!
Empty Your Fridge Stir Fry
2 cloves garlic sliced
6 cups of veggies such as broccoli, cabbage, cauliflower, mushrooms, green beans, eggplant, onions
2 tablespoons canola oil
¼ cup rice cooking wine (optional)
1 tablespoons brown rice vinegar (can sub apple cider or white wine vinegar)
2 tablespoons shoyu or soy sauce
1 tablespoon hot or toasted sesame oil
2 tablespoons toasted sesame seeds
(optional, if using toast in skillet over medium heat before starting recipe)
Prepare veggies by chopping into bite‐sized pieces (make sure all are prepped in advance of starting recipe). Heat canola oil in sauté pan over high heat. When pan is hot (not smoking) sauté garlic for about one minute and then add onion for another
minute if using.
Add one group of vegetables at a time staring with those with longer cooking time –such as broccoli & cauliflower. Cook each group about 3 minutes before adding next to pan finishing with mushrooms and leaving greens such as cabbage/kale/collards for last. Once all vegetables are in the pan add cooking wine if using and allow to reduce –about 5 minutes. Add shoyu or soy sauce and vinegar and cook 2 minutes longer. Remove from heat and stir in sesame oil and sprinkle with sesame seeds. Serve alone or alongside short grain brown rice.