I can’t think of a better way to use up a bunch of left over vegetables in the fridge. I had half a cauliflower head, yellow and red pepper, asparagus and most importantly, I had green onions. I love using them for their mild oniony flavor and beautiful green color.
I doused the cauliflower florets with some tamari and roasted them. I then sauteed the vegetables with ginger and garlic. I went through my pantry and hoisin sauce stood out. I added some rice vinegar and honey to finish off the sauce.
It was simple, quick and most of all delicious. It was a perfect pairing with the sausage fried rice. My daughter ate all the vegetables except the peppers- she does not like them. I have learnt to pick my battles with her. She is such a good eater and everyone is allowed not to like a few things.
Next time you have left over vegetables, try this delicious stir fry.
- 2 sweet peppers, one yellow and one red, cut into 1-inch squares
- 1 pound asparagus, trimmed and cut in half
- ½ head cauliflower, separated into florets
- 2 teaspoons olive oil
- 2 teaspoons tamari
Preheat oven to 350 degrees F.
Place the cauliflower on a lined cookie sheet. Top the florets with olive oil and tamari and roast for 20 minutes. Keep aside.
- 2 tablespoons extra light olive oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 green onions, chop the whites thin and cut the greens on a bias- about 1 inch
- 2 tablespoons hoisin sauce
- 1 tablespoon stir fry sauce
- 1 teaspoon honey
- 1 teaspoon rice vinegar
Mix the hoisin sauce, stir fry sauce, honey and rice vinegar. Keep aside.
In a large wok like saucepan heat the olive oil. Add the garlic, ginger and white parts of the green onions. Saute on a high heat for a minute. Add the peppers, asparagus and cauliflower. Saute for a minute and add the sauce.
Cover on a medium heat and cook for 10 minutes or till the asparagus is soft yet crunchy. Top with the green part of the green onion.