Quick Ginger Stirfry

And so college life begins...bringing with it both inspiration and the limited resources of a tiny dorm kitchen.


Best Stir-fry for One with Certain Limits


A few veggies (about 1 1/2 cups worth, chopped/julienned) (carrots, bell pepper, sugar snap peas, cabbage, etc...)
1/2 tbsp oil (preferably olive oil)
1/4 tsp salt (or garlic salt)
1/4-1/2 tsp ground ginger
rice or quinoa, cooked

Heat the oil in a skillet over medium heat. Throw in the carrots and saute for a minute or two. Add all the other veggies except for the peas, if using. Stir them constantly. Sprinkle the salt and ginger evenly over the veggies and continue to saute. When veggies begin to aquire dark brown edges, taste them. Add salt or more ginger or continue to cook if they are not to par. When veggies are flawless, serve over cooked rice or quinoa.