Description
A quick, satisfying, and budget-friendly stir-fry made from pantry staples and leftover veggies—perfect for low-effort dinners.
Ingredients
1 tbsp oil
1 onion, diced
2 cloves garlic, minced
1 cup chopped vegetables (carrots, bell peppers, zucchini)
1 can beans (black or kidney), drained
2 tbsp soy sauce
Optional: cooked rice or noodles
Chili flakes and black pepper to taste
Optional: vinegar-soy drizzle
Instructions
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic; cook until fragrant, about 3 minutes.
3. Add chopped vegetables and stir-fry for 5–7 minutes until tender.
4. Mix in beans and soy sauce; toss everything together.
5. Optionally, add cooked rice or noodles to bulk up the dish.
6. Season with chili flakes and black pepper.
7. Serve hot with a vinegar-soy drizzle if desired.
Notes
This stir-fry is highly flexible—use whatever vegetables you have on hand.
Great way to repurpose leftovers into a flavorful new dish.
Add a fried egg on top for extra protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Budget-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: budget dinner, stir-fry, beans, pantry meals, cheap recipes