Simple Vegetable Stir-Fry

We're still trying to eat healthier meals by decreasing the size of the meat portions on our plates and increasing the amounts of veggies we eat.  I'll admit this sounds easier than it sometimes is.  We have been eating less red meat and more chicken and seafood, so that's a good thing.  And we have become accustomed to serving ourselves meat portions the size of a deck of cards and that's a good thing, too.

This stir-fry dish, simple as it is, is quite good.  In fact, I once had guests over for dinner and served this as a side dish.  It was a casual, serve yourself meal and our friends were comfortable going into the kitchen for second servings.  As it turns out, this dish was popular and  there was no more left after several second helpings. 

One close friend asked if I would mind getting him another beverage so I got up and got it for him.  Turns out that was an excuse for him to eat what was left of the veggies off my plate while I was gone.  If that's not a testament to how good this is, I don't know what would be.

I like to  serve this with white rice and garlic shrimp or pieces of roasted chicken and then just toss them all together. But it is very good on its own.

 

Vegetable Stir-Fry

 

1/2 cup sliced scallions, white and green parts

3-4 cloves garlic, sliced thin

3/4 cup carrots, sliced on the diagonal

3/4 cup celery, sliced on the diagonal

3/4 cup bell pepper, sliced into matchstick strips

1 tablespoon Joe and Son's mild Extra Virgin Olive Oil  OR

      Chipotle Olive Oil if you like some heat to the dish

 

 

 Prepare the vegetables and set aside.

 Preheat the oil in a large saute pan and place all of the ingredients in the pan. 

 Cook over medium heat, stirring constantly, for about 9-10 minutes or until the carrots and bell pepper are tender, but not mushy.

 

Add salt and pepper to taste.  Serve hot.