Most garden vegetables can be used in a stir-fry dish. If you’re a fan of garlic and onions, those can be added. For this dish, I wanted to use up summer vegetables I purchased at the Farmer’s Market five days earlier. Most of these had been used in one dish or another, but there were enough left that, if combined, could provide a healthy supply of nutrition, color, and texture.
Green beans, squash, cabbage, and onion. There is no set amount – and you’ll use more or less onions, depending on the taste buds of your family.
Because I had a few pieces of fried bacon hanging out in a bag in the fridge, I added those at the last minute. If you save bacon fat from frying, you can add a small amount on top of your veggies for flavor. That depends, of course, on how much sodium and fat you want to consume. For kiddos who are not fond of some summer veggies, adding that flavor will be worth the tablespoon or less of bacon fat in the entire pan.
Fresh green beans were a gift from a friend, and the cabbage, squash, and onions came from the Farmer’s Market in town.
The recipe and directions
Summer Seasonal Veggies
- 4 cups green beans
- 2 cups sliced squash
- 1 cup sliced onions
- 1 cup sliced or shredded cabbage
- Olive oil
- Salt Pepper
- Garlic powder optional
- 1 Tablespoon bacon fat optional
- 1-2 slices crumbled bacon optional
- Wash and slice or shred vegetables
- Fry bacon or used left-over bacon, then drain and crumble
- Put olive oil in a large skillet
- Add the vegetables and season with salt and pepper
- Add garlic powder if desired - as much as you like
- Stir-fry until vegetables are tender
- Put bacon fat on top of veggies and stir in
- Add bacon on top, stirring once