Yields: 4 servings | Time: 15–20 minutes

Food Saving Hacks: The vegetables needed are versatile, so use whatever you have on hand like zucchini, squash, peppers, mushrooms, carrots and other leftover vegetables from the Leek and Potato Soup and Vegetable Frittata. Don’t throw away those spare sauce and honey packets. Save leftovers from your takeout orders and keep them on hand. You can serve your stir-fry over rice or noodles.

Ingredients:

  • 2 tablespoons vegetable or sesame oil
  • 2 cloves garlic, minced
  • 3 cups chopped mixed vegetables

Stir-Fry Sauce Ingredients

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water or broth
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon honey or sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons grated ginger or 1/2 teaspoon dried ginger

Instructions:

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  2. Add the garlic and cook until fragrant, about 30 seconds.
  3. Add the vegetables and cook until crisp-tender, about 5 minutes.
  4. In a small bowl, whisk together the soy sauce, honey, and ginger.
  5. Pour the sauce mixture over the vegetables and cook until heated through.
  6. Serve over rice or noodles.

 

Save More Than Food! Peppers are a great freezer staple for recipes like this. To save, slice your peppers into strips and put them into a freezer-safe bag for 6-12 months. Defrost in the pan and cook as usual. If you have a favorite sauce in your pantry, use that!

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