Spring is here! Out with the heavy stews and hearty soups, in with stir-fries and easy sautés, lighter and fresher and faster.
We impatient cooks love the thrill of hot flames, the sputter of oil, the sizzle of onions and garlic as they hit a hot pan. Heat and speed are the tools of this trade.
Just remember not to fill the pan too full or the vegetables will steam and go limp. You may want to make this recipe in batches to fill a large serving bowl.
Know that just about any fresh vegetables will work splendidly here; the important thing is to keep them moving in the pan. This makes a light vegetarian meal on its own served over rice, but you might want to add a little chicken or pork to the mix (stir-fry those first, and set aside, then proceed with the recipe).
Be sure to prepare all the ingredients and set out the seasonings before you begin cooking, for there is no time to spare once you get started. This a meal for a cook who can take the heat.
Beth Dooley is a Minneapolis author and cooking instructor.