Vegetable Stir-Fry with Mint
1 tbs olive oil
3 cloves garlic, minced
1 red bell pepper, sliced
1/2 onion, diced
1 zucchini, chopped
salt and pepper to taste
2 tsp sugar
1/2 tsp salt
1 tbs fresh ginger, minced or grated
1 jalapeno, minced (or to taste)
1 1/2 cups packed mint leaves
2 tbsp rice wine vinegar
pre-cooked rice

Sautee the garlic, pepper and onion for about 3 to 5 minutes. Add the zucchini, and continue to cook until the veggies are soft. Add a dash of salt and pepper.
Remove from heat.
Place the remaining ingredients, except the rice, into a food processor or blender, and process until mint is finely minced. Add this sauce to the veggies and reheat, just until hot. Add the rice and stir thoroughly, or, serve your vegetable stir-fry over rice.
Note: You can use whatever veggies that you have on hand to make a stir-fry. I've made it with carrots, celery, onion, and garlic only when the wallet was empty. Also, substitute the rice wine vinegar with regular vinegar and use ground ginger and dried mint leaves. It is still cheap, filling, and healthy.