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Wednesday, April 23, 2014

leftovers: stir fry


You know those leftover steamed vegetables that seem to accumulate sometimes? You can throw them into an omelette. Fab idea. However, I can't have cheese at this particular point in time, nor any dairy, nor soy sauce, nor vinegar, nor sugars in any form. So...  I took an uninspired look at the fridge and discovered that I actually had the makings of yum right there, just unassembled.

Allow me to inspire you. Stir fry is just about the easiest, fastest way to cook up a medley of veg with a ton of flavor, despite the dietary restrictions. You can use leftover cooked veg. You can use fresh. You can use a combo thereof. You can add in cooked noodles or meats. Here is the combo pictured. Adapt as needed.

Start with 4 Tbs olive oil, 1 tsp ground coriander and 1 Tb powdered ginger in a hot pan, the type that has a lid.

Add 1 leek, sliced into thin rounds.
Add 4 cloves garlic, pressed with the flat of a knife and roughly chopped.
Cook up until the leeks start to get a little soft.

Add 2 carrots, sliced roughly into matchsticks.
Add 1 bell pepper, sliced long or diced.
Add 1 bunch green onions, chopped.
Add 1 c leftover steamed red cabbage.
Add 1 c leftover boiled beetroot sticks.
Add 3 Tbs water and pop the lid on.

Let the cooked veg sort of steam itself for just a moment in the water you just added. It won't take long as you've chopped it up thinly. Don't overcook the bell peppers. They should be softened but not limp.

Lastly, add 2 c leftover diced chicken, pulled off a roast from the day or two before. Add a sprinkle of salt, stir through, and just keep it on the heat long enough to warm the chicken through. Serve immediately.


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