Stir-Fry's a great way to use vegetables you may toss out. My stir-fry dishes are never the same because I like using different vegetables each time. Whatever's in the refrigerator goes in. This time, I had a variety of vegetables: celery, onions, red bell pepper, mushrooms, garlic, and fresh ginger. Day-old rice is best, but I often cook the rice in chicken stock about 30 minutes before cooking the vegetables. The end result is always tasty and delicious! You can find this recipe in my cookbook, "Everyday Comfort Foods with Family and Friends", $8.95 available at IUniverse.com, Barnes&Noble.com, and Amazon.com.
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