Leftovers! We all have them. At one point or another, we all dread them…what should we do with them? Can we reuse them in a different way or should we power our way through them eating the same meal more than once in a week? For some people, option B works. For me, most of the time, it does. But when I am left with things such as vegetables, I am normally scratching my head, wondering exactly what to do with them.
I’ve come to love the advent of the quiche for this very reason. Have stuff? Have a pie crust? Have eggs and milk? Put them all together and VOILA! Refrigerator pie!!
Sadly, though, I didn’t have any pie crusts this time..which is fine, since my leftovers were, in fact, veggies. Remember the bbq from the last post? We filled up quite a bit on burgers, so we had a pretty good amount of vegetables left. We browsed our “Wok Bible” and decided to do a stir fry with the leftovers. We thawed out new beef (still workin’ the Dutch Market cow, yeaaaah) and decided to chop up a few more mushrooms just to balance out the veggies. We also cooked some Jasmine rice, and went to town.
Behold, five flavor beef with leftover grilled veggies:
In case any of you actually own the wok bible, the recipe we used was on P.141. It called for noodles, but we didn’t have any, so rice it was. It also called for pork, but we thawed out beef, so that’s what we used. I will list the ingredients I used alongside the book (for instance, canola oil instead of sunflower oil): 7 oz pork/beef, 1 lb yakisoba noodles/1C rice, 4 tsp sunflower oil/canola oil, 1 garlic clove, crushed, 1/4 oz peeled, grated fresh ginger root, 7 oz green cabbage/veggies, 2 cups bean sprouts, 1 green/red bell pepper, seeded and cut into fine strips, salt and ground black pepper, ao-nori seaweed for garnish (optional). For the sauce: 4 tbls Worcestershire sauce, 1 tbls Japanese soy sauce, 1 tbls oyster sauce, 1 tbls sugar, 1/2 tsp salt (I omitted because soy sauce and Worcestershire sauce are salty enough in my opinion) and ground white pepper (I guess to taste – there is no measurement).
First, I cut up my leftover veggies (the asparagus, at least) and some new mushrooms. I also brought out my bag of bean sprouts because they were getting to the brink of destruction and needed to be used.
I also got out the garlic and ginger, which I peeled and diced/crushed..I wasn’t about to grate that tiny amount of ginger.
Heat oil in a wok and stir fry your beef/pork until browned.
Remove and set aside.
Heat the remaining oil and add garlic, ginger and cabbage – stir fry for one minute (I didn’t have cabbage so I cooked my bean sprouts and the newly cut, raw mushrooms).
Add the remaining veggies and stir fry for one minute more.
Return the beef to the pan and add the sauce mix. Stir fry for 2-3 minutes and serve immediately.
Have a quick, delicious dinner. Profit.
There you have it! Stir frying is so easy and delicious, and the possibilities are endless…even for leftovers!!