A 20-Minute Vegetable Stir-Fry for Busy Weeknights

This is the dinner we make when the fridge drawer is fuller than the meal plan. It works with almost any combination of vegetables, which is really the whole point — it’s built to use up what you have.

Cut everything into pieces roughly the same size so it cooks evenly, and start with whatever takes longest — carrots, broccoli stems, that kind of thing — a couple of minutes ahead of quicker vegetables like peppers or spinach. A hot pan matters more than a fancy sauce: a splash of soy sauce, a spoon of garlic, and a squeeze of citrus at the end covers most of it.

Serve it over rice or noodles, or just eat it straight out of the pan standing at the counter — we won’t tell anyone.