I made up this stir fry with leftover grilled vegetables from our last cookout. I’ve since recreated it by using the broiler and a stove top skillet. You can customize it with anything you have on hand; I threw in grilled zucchini and fresh corn when we had a bunch cropping up, and I even tried vegetarian sausage (from Trader Joe’s) in here, which tasted good enough that you forgot it was soy-based and not meat. The key is to char whatever vegetables you use so they have that smoky, right-off-the-grill flavor!
Like I said, I had veggies left over from a cookout. So I set those aside (including peppers, onions and corn) and got to work cooking the potatoes I had diced, skin on, with a handful of onions chopped fine and a dash of salt and pepper.
Once they got a little bit soft and browned, I added in some zucchini from my garden.
Cook, stirring, until everything is starting to brown really well.
Then, I decided to throw in a bit of leftover frozen spinach that I had hanging out in the freezer.
Next, I added in the reserved peppers, onions and corn.
I also chopped up some vegetarian sausage (Italian style, from Trader Joes) and threw that in. Yum!
This was starting to smell really, really good.
Instead of a cream sauce, I used a can of fat free Cream of Celery soup by Campbells. Since it’s pretty thick, I loosened it up with Almond Milk, which tasted nice.
To add some more flavor, I threw in a splash of Island Soyaki sauce from Trader Joe’s, which is like a blend of soy sauce, general gau’s sauce, and sesame oil. It has an awesome terikayi flavor.
Taste for seasonings, add salt and pepper if necessary, and serve!
Smoky Stir Fry
- 4-5 red potatoes, diced (skin on)
- 1 small yellow onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1/2 cup corn
- 1/2 zucchini, sliced into half moons
- Spinach, optional (I had some hanging around)
- 1 can fat-free Campbell’s Cream of Celery Soup
- Almond Milk to taste (about half a cup)
- optional: teriyaki or soy sauce to punch up the flavor
- Salt and pepper to taste
- olive oil to start the stir fry
You have two options: either grill the veggies outdoors, like we did, or char them under the broiler to get that smoky flavor happening. This makes all the difference in the taste of the dish.
In a large skillet on the stove top, swirl a glug of olive oil and heat over medium-high. Add the diced potatoes and cook over medium high until browned. If you aren’t browning the onions on the grill or under the broiler, add them in with the potatoes. If you’ve pre-charred your peppers and onions, reserve them. Add salt and pepper and cook until the potatoes are getting softer and are browned.
Next, add in the zucchini and cook, stirring sparingly, until browned. If using, add the spinach next. Then add in the reserved peppers, corn and sausuage (real or vegetarian).
Once those are browned, add one can of Cream of Celery Soup and enough almond (or dairy) milk to achieve the desired consistency. Stir and, if using, add the teriyaki sauce. Let simmer over low, stirring, to combine.
Taste for seasonings and serve!