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Recipe of the Week: Vegetable Stir-Fry

This article is written by a student writer from the Her Campus at JHU chapter.


I know, if you’re anything like my roommates, you see the word vegetables, and it makes your nose wrinkle in disgust.  Personally, I love vegetables, but I always find fun ways to put them into my meals!


This is a go to stir fry for me, and it really helps me to get in my veggies for the day!


  1. I wash and chop up half of a large zucchini, half of a large yellow squash, and one bundle of broccoli.  

  2. I heat about two tablespoons of olive oil in a large frying pan.

  3. I put the veggies in the frying pan and wait for them to soften a bit.

  4. While the veggies are heating, I chop up whatever form of protein I’m putting in my stir fry (for me, it’s usually tofu – if you’re putting in meat I would switch putting in the meat before the veggies instead of the other way around)

  5. Once I’ve chopped the tofu, I put it in the frying pan along with the vegetables and pour some soy sauce over it (this really is a personal preference, but I find most of the flavor comes from that)

  6. When the tofu has browned some, and the veggies are soft, I take it off the heat


Put over rice and voila! A complete meal.


For me I have about 3 meals worth out of this which I love.

Campus Correspondent for Johns Hopkins University Dog and sunflower lover