“It’s really important to me to use fresh, seasonal veggies as much as possible and keep it simple with a quick blanch and nice saute to keep the crispness and the flavor of the vegetables,” Loria says.
Shrimp and veggie stir fry
At Stony Brook University, the East Coast location means seafood is a big part of summer stir fry.
Spelt fried rice
Using spelt in place of traditional white rice gives this Sodexo-developed stir fry an ancient grain edge.
