Stir fried vegetables retain more of their nutrients and have a better texture than vegetables that are steamed, boiled or otherwise cooked. Stir fry meals are very versatile too. You can scramble a couple eggs, chop up some chicken and add any vegetables you like to create a delicious meal that is packed with protein and vitamins.
In addition to fresh produce, you can use up leftover cooked vegetables in your stir fry. We eat a lot of green beans and corn, and there is usually just a little bit left over after a meal. I throw the leftovers in the skillet and they taste great with the other veggies.
There is no real recipe for stir fry. Just grab up the vegetables you want to use up, chop or slice them into bite-size pieces and fry them on high with a generous helping of olive oil. If you have cooked rice, you can throw that in after the vegetables have cooked and enjoy fried rice. Mix up brown sugar, soy sauce and powdered ginger to create your own teriyaki sauce to pour over the mixture.
The next day, if you have leftovers, pour it all into a casserole dish, mix in a little milk and a couple of eggs, top with cheese and bake for half an hour.
Around our house, we try not to waste food and this is a great way to use up vegetables and even cooked meat.