Stir-Fry Vegetables

After the fledglings flew the nest and I only had to cook for my husband and me, I began converting recipes into smaller sizes. Many dishes required only a portion of a green or sweet red pepper, and the remainder usually spoiled before I could use it. Now I keep a convenient package of frozen stir-fry vegetables on hand. Many of these medleys contain slices of green and red pepper as well as yellow pepper and onion. I can take out whatever amount I need for a recipe, keeping the rest in the freezer for a later date. These frozen vegetables never go to waste. —Barbara Risch, Brenham, Texa

 
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