A quick stir-fry that lets the tender baby vegetables shine, building flavor with garlic and a touch of acid. Ready in the time it takes rice to steam, this shelf turns into a side dish or light dinner depending on what you serve alongside.

Serves 2. 25 minutes, 12 at the stove.

About 190 calories a serving, 3 g protein, 11 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 3 garlic cloves and peel and mince about 1 ounce of fresh ginger. Heat 2 tablespoons oil in a large skillet or wok over high heat until wisps of smoke appear.
2. Add the garlic and ginger to the hot oil and stir constantly for 30 seconds until fragrant, then add the entire bag of baby vegetables and 2 tablespoons soy sauce. Toss constantly for 3 to 4 minutes until the vegetables are heated through and beginning to soften at the edges.4 min
3. Taste and season with salt and pepper to your preference. Divide between two bowls and serve at once.

Note Swap the ginger for a squeeze of fresh lemon juice if you prefer brightness to warmth. Leftovers keep refrigerated for up to three days and are good cold the next day. Serve over rice, noodles, or alongside roasted chicken or grilled fish.