FEW DISHES are as satisfying and easy to prepare as a stir-fry. Just coat the bottom of a skillet with olive oil, turn the stovetop to medium, and as it heats chop up some onion or garlic (or both). That’s when it gets interesting.
Almost any vegetable can work in a stir-fry, and it presents an opportunity for creativity and unusual combinations. I usually begin with what’s in my refrigerator. The other day that included two small onions, a red pepper, and some mushrooms. It was a good start, but lacked a certain élan. That’s when I saw a beautiful striped Cortland apple sitting on the shelf. It added the perfect touch: rich flavor with a touch of sweetness, a firm texture, and good red-and-green color.
1-2 T olive oil
2 small onions, sliced
1 red pepper, cut into strips
6 mushrooms, sliced
1 large or 2 small Cortland or other New England apple, cored and cut into wedges
1 8-oz. package tempeh, cut into small, bite-sized cubes
salt and pepper to taste
Add olive oil to a skillet, and place on stovetop on medium heat. When hot, add chopped vegetables one at a time, beginning with onions and peppers, ending with mushrooms and apple, stirring regularly, for 5-7 minutes.
When vegetables begin to soften, added tempeh or other protein, salt and pepper.
When vegetable reach desired texture, remove from heat. Serve on long grain-wild rice mix.