Any Vegetable Stir-Fry

By Sarah Copeland

Published May 5, 2020

Any Vegetable Stir-Fry
Sarah Copeland for The New York Times
Total Time
30 minutes
Rating
4(943)
Comments
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It’s always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.

Featured in: How to Make Stir-Fry With Practically Any Vegetables

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Ingredients

Yield:4 servings
  • 2tablespoons canola oil or other neutral oil
  • 1heaping cup whole, skin-on almonds, pistachios or cashews
  • Kosher salt
  • 4 to 6celery stalks, fennel stalks or bok choy, sliced on the bias
  • 1 to 2cups other crunchy vegetables, such as snap peas, snow peas, green beans, carrots or radishes, trimmed and sliced or chopped if large
  • 1tablespoons sesame seeds (optional)
  • 4packed cups sturdy greens, such as spinach, kale, mustard greens, collards or chard, trimmed and roughly chopped
  • 1tablespoon rice wine vinegar or white wine vinegar
  • 1 to 2teaspoons toasted sesame oil
  • 4cups steamed white or brown long-grain, sushi or basmati rice, for serving
  • ½packed cup torn or roughly chopped mint, cilantro or basil (optional)
  • Tamari or soy sauce, for serving
  • Sriracha or other hot sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1048 calories; 30 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 171 grams carbohydrates; 13 grams dietary fiber; 7 grams sugars; 27 grams protein; 1405 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.

  2. Step 2

    Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.

  3. Step 3

    Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

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Ratings

4 out of 5
943 user ratings
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Comments

mzhungry

Really liked this recipe and the fact that the recipe writer shows how the cook can easily customize a million ways - it was a delicious bae. But I would definitely remove the almonds after the initial stir-fry: mine were soft, I think due to the steaming of the greens, taking away some of the crunchy counter-point I was looking forward to.

Ulfilas

I'd say bok choy is border-line essential! Also doubles as two vegetables (crunchy and leafy parts).

Suzy Walsh

This went right into my weekly rotation. Using cashews, one container of Asian stir fry vegetable mix from Whole Foods, some fresh green beans and chard.

Elissa

love this but the pistachios I like to use burn every time if I put them in at the beginning. I add them later now.

Bebe

We liked this a lot! I followed suggestions to remove nuts after browning but next time I would dry toast nuts first— better crisp, less oily and none over browned. Definitely a good master recipe!

dmc

This was just what we were looking for. Something on the healthier side with not a lot of sauce. I loved the whole almonds in it but 1 cup was a little to much for us. I would go 1/2 cup, but don't leave them out. I used radishes, carrots and mustard greens. All worked well together.

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