This is one of those meals, I swear, that's ready in about five minutes. There is no excuse for heating anything up in the microwave or toaster oven when you can make this. Trust me, trust you, you can make this.
I used to think that my stir-fries needed to contain a colorful array of vegetables, but not so anymore. I love every green vegetable and love to make all green stir-fries, pizzas, frittatas...you get the idea. And green veggies are usually what I have on hand. Plus, they are usually the cheapest.
I started the prep for this at lunch time. Since I was already tied up in the kitchen making lunches, I took and extra 5 minutes to cut up the veggies for our dinner. They sat on a bowl in the counter all afternoon mainly because I forgot to stick them back in the fridge. They were fine, and in hindsight, probably helped the stir-fry to cook faster since they were at room temperature.
I make a very simple sauce for my stir-fries because I prefer to let the flavor of the vegetables shine through.
Here's the recipe: