stir fry veggies

INGREDIENTS:​

• 1/2 cup broccoli (small pieces)
  
• 1/2 cup green beans
• 1/2 cup bell peppers (thinly sliced) 
• 1/2 cup carrots (thinly sliced) 
• 1 cup mushroom (chunky - cut in quarters)
• 2 cup chopped spinach
• 1/4 cup frozen corn
• 1/2 cup frozen edamame
• 1/2 cup cherry tomatoes (cut in half)
• 1/2 cup sliced onion
• 2 garlic cloves (minced)
• 2-3 tbsp. butter 
• Herbs and spices: salt, black pepper, etc.​

DIRECTIONS: ​

1. In a large cooking pan, heat 1 tbsp. of butter and add the onions. Cook for 2 minutes on medium heat. 
2. Add another tbsp. of butter and add broccoli, green beans, bell peppers, and carrots to the pan. Stir until vegetables are evenly covered with butter and place a lid on the pan. Stir frequently to ensure they don't stick to the bottom of the pan. 
3. While the vegetables are cooking, heat water in a kettle. Once boiled, pour the water over the corn and edamame to thaw the vegetables. Drain with a strainer and put them aside. 
4. Once the vegetables cooking in the pan all close to being done, add the final tbsp. of butter with the corn, edamame, spinach, garlic and mushrooms. Stir until vegetables are evenly covered with butter and place a lid on the pan. Stir frequently to ensure they don't stick to the bottom of the pan. ​
5. Add ground pepper and salt to taste. 
6. 1 minute prior to serving, add the cherry tomatoes and stir until the tomato's are warm (but not cooked). 
7. Serve hot

​Makes 3-4 servings.

• You can use whatever vegetables you like. Just be sure to add the vegetables to the pan based on how much cooking time they need.
• Try adding different spices or sauces to make it more interesting or place veggies on top of a bed of rice or noodles for a complete meal (See my Udon Teriyaki Stir-Fry recipe for more details.)