12 November 2013

Clean Out the Fridge Veggie Stir Fry

This is the dish I make when I find odd veggies languishing limply in the fridge. Not enough on their own for a meal, too limp to use in a salad, they are just right for a quick stir-fry.  The beauty of this stir-fry is that it's never the same. What goes into it depends on what's in the fridge, on the verge of dying. It's the best way to use up everything and waste nothing without eating scraps.

I usually start with whatever's looking limp. It could be a couple of carrots, a small zucchini, some cabbage, a broccoli floret or two, spring onions, bok choy that's on the verge of giving up the ghost - whatever is in the crisper calling out to be used up.

Then I fill it out with other veggies: capsicum, mushrooms, onion, peas, beans, snow peas, corn, squash (cut into quarters), to make about 7 - 8 cups of veggies and add about 3 cups of cooked rice.

When the vegetables have been sliced and/or diced, depending on what they are, I heat a little oil in the wok and throw them in. Toss them around for three or four minutes, until they are starting to soften. Tip them into a dish and set a side.

Beat up two or three eggs and pour them into the wok. Let them cook, scraping them from the sides occasionally until they are set. Tip it out onto a plate and cut it into strips. Set aside.

Add the rice to the wok along with 1 teaspoon sesame oil, 2 tablespoons tamari and the egg strips. Toss until heated through. Tip the rice into a bowl and set aside.

Put the wok back on the heat and add 1 tablespoon of peanut oil, 1 tsp chilli paste, 2 cloves of crushed garlic and about 2cm of ginger (peeled and grated).  Tip the veggies into the wok and stir fry until they are tender and heated through.

Add the rice mixture and toss through the vegetables. Once everything is heated through, turn the heat off and let the dish sit for 5 minutes before serving.

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