Wednesday, November 16, 2011

Vegetable Stir-Fry

This recipe is on frequent repeat in our house. It is simple, quick and easily adaptable for any variety of seasonal vegetables. For a more filling entree, serve over cooked pasta, rice, or even quinoa. 

Vegetable Stir-Fry
original recipe by Eating Deliciously

2 tablespoons olive oil
4 cloves garlic, minced
1 yellow onion, diced
2 yellow squash
2 zucchini
½ pound green beans, trimmed
4 baby eggplants
1 pound baby bok choy
2 tablespoons lemon juice
4 roma tomatoes
Salt and freshly ground pepper
2 tablespoons fresh parsley, minced
2 green onions, sliced

Heat 2 tablespoon olive oil in a large wok over medium heat. Add garlic and onions. Cook until onions are softened, about 5 minutes.  Add the yellow squash, zucchini, green beans and eggplant. Cook over medium heat until tender, about 10 minutes. Add the tomatoes and bok choy, season with salt and pepper and cook for another 2 to 3 minutes until the bok choy starts to wilt. Remove from the heat and sprinkle with parsley and green onions.