A weeknight stir-fry built on one can of mixed vegetables, turned into dinner with rice and a simple soy-ginger sauce. This takes the monotony out of canned vegetables and gets dinner on the table in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 770 calories a serving, 14 g protein, 142 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cook 1 cup rice according to package directions while you prepare the stir-fry.
2. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add 2 minced cloves garlic and 1 teaspoon minced ginger, stirring for 30 seconds until fragrant. While it cooks, open and drain your can of mixed vegetables.1 min
3. Add the drained vegetables to the hot pan and stir-fry, tossing frequently, for 2 minutes until they begin to warm through and pick up colour on the edges.2 min
4. Pour in 2 tablespoons soy sauce and 2 tablespoons water, stirring to coat the vegetables. Taste and adjust with salt and pepper. Cook for 1 more minute.1 min
5. Divide the cooked rice between two bowls and top with the stir-fried vegetables and sauce.

Note Swap in sesame oil for half the cooking oil for deeper flavour. Leftovers keep in the fridge three days; reheat gently on the stovetop with a splash of water. Serve with a squeeze of lime and a drizzle of hot sauce on the side, or add a soft-boiled egg on top to stretch it into a more substantial meal.