Today's recipe is the type of recipe everyone should have tucked up their sleeve. It comes in very handy when you are not ready yet to go shopping and you find yourself with a few bits in the refrigerator which are still good to use, but not enough that a person could make a meal of them on their own.
I will often find myself with a piece of a head of broccoli, an onion, perhaps a carrot or two, a couple pieces of bell pepper, a tomato, etc. You know what I mean. There is nothing wrong with them but for the fact that there are not huge amounts of them.
Its happened to us all, but that doesn't mean that any of these tasty vegetables should go to waste, or that you need dash to the store until you really want to. You can make a delicious, quick and easy stir fry with them by adding a bit of this and a bit of that and a lot of ingenuity!
One thing I love about stir fries is you don't need a lot of anything really, not even the protein part . . . and almost anything works protein wise. Beef, chicken, pork, fish, tofu . . . quorn. You can even use leftover cooked meats if you really wanted to, but I like to use fresh myself.
That way I can marinate the protein first and really get some flavour into it, but I suppose you could marinate cooked meats as well if you really wanted to. A few nice flavours such as soy sauce, sesame oil, hot chili oil, garlic, five spice powder, garlic . . . and all of that lovely veg and protein thrown together in a pan and cooked into a delicious chinese feast. All you need on the side is a bit of rice, and Bob's your Uncle.
No need to shop right away, and everyone is happy. Feel free to use whatever vegetables you have in the fridge. Just add them from the order of the ones which will take the longest to cook to the quickest cooking ones and it will all work out well. Cheap, cheerful and cooked to order. You can't get much better than that! Enjoy!
*Clean Out the Fridge Stir Fry*
1/2 tsp five spice powder
2 TBS rice wine vinegar1 tsp grated ginger root
cut into wedges)
rice to serve
Heat a large skillet over medium high heat. Add a TBS of peanut or vegetable oil. Drop in the meat. No need to drain. Cook and stir, flipping it around and adding vegetables as required and according to the length of time it will take them to cook. Add the ones who take the longest first and work your way up to the ones which will cook really quickly. Keep flipping and stirring until the meat is cooked through and the vegetables are crispy tender. Serve hot with rice.