Stir-fries were invented, I'm sure, by people with gardens. Or, more likely, people gathering wild foods. What other technique is flexible enough to utilize beet thinnings, flowering shoots of onions and mustard greens, green tomatoes, and more? Soups, perhaps. But can you imagine pea shoots, dandelion greens, nasturtiums and young cauliflower leaves in anything but a stir-fry?
They're truly the ideal gardener's meal. Even the usual veggies such as broccoli are often in short supply early and late in the season, perfect for mixing with other bits and pieces you'll find as you walk around. And weeds such as lamb's quarters and chickweed are just fine as fillers.
I like to have a head of cabbage in the fridge as a base for the garden gleanings. It lasts a long time and you can use as much or as little as you want, spicing it up with bits of more flavorful greens, especially mustard and dandelion.
And let's not forget the quick and wholesome feeling of virtue you get by eating something so healthy!
The edible blossoms of oregano