Vegetable Stir Fry

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

Sauce

• 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.