This is a use-what-you-have sort of meal. I cook to a pot based on the number of people eating. I vary the veggies according to what I have and according to the likes and dislikes of those I am serving.
Firm veggies - ones retain their shape well when sauteedBeets, carrots, broccoli, cauliflower, celery
Mid firm veggies - ones that will soften someStems of the greens, pod peas, beans, onions, squash, tomatoes, corn
Wilting veggies - tend to be the greensSpinach, Swiss chard, beet greens, bok choy, tatsoi, garlic
Any already cooked veggiesCanned veggies, leftovers
Instructions
Cut the veggies into bite size pieces.
Put oil in the bottom of the pan and let it start to warm over high to medium high heat.
Add the firm veggies and put some oil on top. Stir or toss the veggies and the oil. Cover with a lid and let sit a minute or two.
Add the mid-firm veggies and put some oil on top. Stir or toss the veggies and the oil. Cover with a lid and let sit a minute or two.
Add the wilting veggies and put some oil on top. Stir or toss the veggies and the oil. Cover with a lid and let sit a minute or two.
Stir in or toss any cooked veggies or leftovers. Cover and watch for the pot to steam. Turn the heat to low, stirring every 4-5 minutes until the veggies are all soft. Take off heat and serve.
Notes
We serve this over rice or as a side with meat and potatoes. These veggies tend to taste good the next day as well. OR if you have enough left over, you can freeze them for a meal another day.