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There are some dishes that I intentionally save for the end of the week. Dishes that I can throw together with leftover ingredients that I could make with my eyes closed after a long day of work. This garbage can stir fry is definitely one of those dishes.
Don’t be fooled by the name; this is not a dish that you’ll want to toss into the trash. Instead, “garbage can” refers to the kind of ingredients you’ll be using - ingredients left over from other recipes that could end up in the trash at the end of the week if you don’t come up with some creative use for them. Bell peppers, potatoes, carrots, celery, a spare head of cauliflower - they’re all fair game for this dish as long as the combination measures to roughly 4 cups once cooked.
For this particular version, I used shredded red cabbage, pineapple, matchstick carrots, broccoli, and red bell peppers. Again, feel free to use what you have available.
Add the mixed vegetables to a large bowl and set aside.
In a separate bowl, whisk together 2 tablespoons of maple syrup, 1 tablespoon of soy sauce, 2 generous dashes of ume plum vinegar, ½ a tablespoon of ginger spice, and ½ a tablespoon of garlic powder. When the sauce is combined, pour it over the vegetables.
I put the mixture into the refrigerator and let it marinate over night. That’s perhaps the best part of this recipe; it can be prepared in advance when you have a busy day ahead of you.
When you’re ready to cook the vegetables, pull them out of the refrigerator and let them sit on the counter for roughly 15 minutes. This will take the chill off of them and help them to cook faster.
Garbage Can Stir Fry
4 cups of chopped, mixed vegetables
(broccoli, cabbage, bell peppers, onions, etc.)
2 tablespoons of maple syrup
1 tablespoon of soy sauce
2 dashes of ume plum vinegar
½ tablespoon of ginger spice
½ tablespoon of garlic powder
2 cups of dried brown rice or 1 package of soba noodles
Chop vegetables into uniform sizes and set aside in a large bowl. In a separate bowl, whisk together maple syrup, soy sauce, ume plum vinegar, ginger spice, and garlic powder. Pour the dressing over the vegetables and leave to marinate, preferably overnight, in the refrigerator.
Heat a skillet over medium high heat and add the vegetable mixture. Cook for 5 - 7 minutes, until the vegetables are tender but still have some texture to them. Serve over brown rice or soba noodles and enjoy.
Recipe serves 4
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.