It’s a shame to let precious vegetables go to waste, especially these days, when we’re all trying to limit trips to the supermarket. But the good news is that, as sturdy greens and other vegetables start to soften and sag, they’re perfect for stir-fries.
These aren’t conventional times, so what you need isn’t a recipe for a conventional stir-fry. Instead, you need one that helps you work with what you have, building texture with nuts, sturdy greens and crunchy vegetables.
This particular formula starts with almonds, toasted in oil, then salted. Next, celery, a long-lasting staple, provides substance and structure. Quick-cooking greens like mature spinach, chard, mustard, collards or even pea shoots are added last, lowering the cook time for delicate greens, which wilt quickly, and steam with a splash of vinegar.
The rest is open to interpretation. Do you have ginger or garlic? Toss it in. Maybe you bought snap peas or green beans on your last grocery run? They’ll be perfect. You’re down to one shriveled watermelon radish? Slice it into thick matchsticks and toss them in.
Fresh herbs really take this dish to the next level. If you have a pot of mint or basil growing on your windowsill, or an about-to-wilt bunch of cilantro in the fridge, throw in a generous handful.
Serve your stir-fry on a bed of fluffy rice, and douse at will with Sriracha, tamari, toasted sesame oil or all three.
