For color, nutrition and flavor veggies are at their best if they haven’t been cooked to mush before serving them. This recipe is one of those mix it up and use what you have on hand at the moment ones, but the cooking principle would be the same, regardless of what veggies you choose. Normally, green onions and garlic would be the first things I pulled out for this dish; and I almost always have both on hand. For this night, though, I had neither. While they would have packed a great flavor punch, the mix of veggies I chose were delicious on their own. Get creative and inventive. Use seasonal vegetables that are at the peak of their nutritional value and least expensive. Use veggies your family loves and then toss in something new, to get them to try it. Not only do vegetables cooked in this quick, high-heat method taste fantastic, they make the plate and everything else on it look beautiful!
Select the vegetables you want to stir fry. I had kale, red cabbage, zucchini, carrots, yellow squash and bell peppers, on hand. The colors were absolutely gorgeous!
Wash and slice your veggies into bite-sized pieces. (If you are using kale, be sure to remove the leaves from the thick center stems, discard the stems and slice or tear the leaves into bite-size pieces.) When all the vegetables are chopped, toss them with a little olive oil (maybe 1 or 2 Tablespoons depending on how many vegetables you are using. As you can see I filled my huge 12″ cast iron skillet to overflowing.). Be sure to add some salt and pepper, to taste.
Cook over high heat, stirring to prevent scorching and to allow the vegetables to quickly heat through. The veggies should intensify in color as they heat and be hot through, but tender crisp when they are done. It will only take 3 or 4 minutes, at most. Serve them alongside any main dish to create a beautiful and inviting plate!