Along with onions and mushrooms, our usual stir fry contains all green vegetables. Celery and cabbage are must haves; while asparagus, broccoli, green beans and bell peppers make an appearance by their availability.
Scrolling through Facebook one evening changed all that when one of our clients, Dr. Troy from Washington, posted, “My dinner tonight.” Pictured, was a skillet with stir-fried vegetables…in a rainbow array of colors. It was absolutely beautiful!
48 hours later, I was dishing up this beautiful Rainbow Stir-Fry for dinner. One of the family said they wondered if this might happen when they saw me narrow in on the post. It’s hard to keep secrets around here!
Whether you serve it as a main dish or a side dish, once you have the vegetables chopped, it cooks up in minutes. It’s company worthy too, and the video makes it easy to share the recipe.
Serve it as an accompaniment to whatever you grill up for Fathers’ Day…if you can wait that long!
Rainbow Stir-Fry Recipe:
- Onion, coarsely chopped
- Mushrooms, sliced
- Celery, coarsely chopped
- Green Beans, snapped
- Asparagus, a few spears for each person, left whole or cut in sections
- Red cabbage, diced in about 1/2″ pieces
- Red pepper, diced in about 1/2″ pieces
- Carrot, finely grated
- Soy sauce
- Pressed Garlic
- Chop, slice, dice, snap and grate vegetables, but keep them separated.
Heat a small amount of oil in a skillet.
Add the vegetables that take longest to cook, first: Onions, Mushrooms, Celery, Green Beans and Asparagus.
Stir occasionally, then add red cabbage, then red pepper.
Finally, when almost finished, add the carrot. Stir in soy sauce and garlic and serve.
