It took me years of vegetarian cooking to master the simple veggie stir fry. It seems so simple, but I found my timing was always off. Some vegetables weren’t cooked enough, whereas others had already turned to mush, or my sauce wasn’t flavorful enough. The recipe that follows turns out a perfect veggie stir fry every time.
You can vary the vegetablesbased on what you like or have on hand. Eggplant, zucchini or carrots would all be good additions. Be sure to add more delicate vegetables (such as zucchini) later in the cooking and sturdier ones (such as eggplant and carrots) earlier on. I sometimes add diced tofu that’s been lightly browned in a hot skillet for a bit more protein.