Multi tasking vegetable stir fry

Having a versatile mix of vegetables pre cooked is a boon for busy days. I make omelettes almost 5 days a week for us and figured that if I was to remain sane, I couldn’t be chopping onions and tomatoes each morning. It’s such a mind numbing activity.

So I started to stir fry in a little oil, enough onions and tomatoes to last a few uses. Adding whatever vegetables I had on hand or needed to be used up as I went along. Keeping it very mildly salted and adding versatile herbs like fresh coriander and basil from my window pots, this veggie mix has become a fridge staple.

It can be used in omelettes or to make masala scrambled eggs, as a base for curries, toss in some cooked pasta for a meal, spread it onto a roti and grate some cheese, cook on a griddle for a quick fix quesadilla, roll into a roti roll or even toss with an egg or shredded boiled chicken and throw in some leftover rice for a quick fried rice, I even use this as a base for pulavs, throw a cup of this into a pressure cooker or a rice steamer with washed rice and salt and a litte oil and cook till done.

The key is to use vegetables that compliment each other and keep the spices and salt to the bare minimum so that it can be morphed into anything.

Vegetable stir fry (makes 2 cups)

1 large onion, peeled

1 large tomato

1/2 a green or yellow zucchini or both

6-8 button mushrooms

1 bell pepper (any color or assorted)

A large bunch of chopped spinach or any other green leafy vegetable

Chop all the vegetables to small dice. Heat a pan on medium heat, add a teaspoon of oil and all the chopped vegetables to the pan. Stir and fry on medium heat for 5 to 7 minutes or till the vegetables are half cooked. Turn off the heat, add 1/2 teaspoon salt and any fresh or dried herbs of choice. Stir through, cool and store in an air tight container for up to 7 days. Use as needed, remember that a little bit of salt has already been added.


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