Cut all your vegetables. I like to keep my vegetables relatively the same size, especially by thickness. I find I much more enjoy spears in stir fry than rounds. Have all your vegetables ready to go before you start cooking your stir fry. Once you start cooking, it will go too fast to be chopping while you are cooking.

To a cast iron pan, add 2-3 tbsp of the fat of your choice. Today I am using tallow. When the fat is simmering in your pan, add your first vegetable.

Continue to add vegetables in the order that it takes for them to be done. Keep an eye on your fat and add more as needed.

Add salt to each vegetable type as you add it. An easy way to do this is to add it to the top of the pan and then salt it as you would as if it was on the table; then stir in to the other vegetables.

Remember that each vegetable will continue to cook as you continue to add other vegetables. It takes practice to know how long to cook vegetables to your desired softness so keep cooking and don’t get discouraged!

Go as bold or as simple with flavors as you want.

Enjoy!