What a title, eh? Along with soups, curries, frittatas, and salads, stir-fries are another wonderful way to use up all those odds and ends in your refrigerator. They are especially forgiving to vegetables.
During my market shopping, I picked up a few red bell peppers because, well, why not? I figured I’d use them one way or another. When it became clear that I was going to have one leftover or go to waste if I didn’t act quickly, I soon decided to throw together a stir fry featuring that bell pepper, kale, carrots, and celery from last week’s market haul that needed to be used up before going bad, and topping it off with some leftover cooked chicken from a dinner party I had on Saturday. I had both rice noodles and brown rice in my pantry, and decided to go with rice, although you could use whatever your heart or pantry desires!
The most important thing to remember is use what you have, and to add them to the wok or pan in order, starting with the vegetables that will take the longest to cook: carrots and onions, in my case. If using leafy greens like me (bok choy, spinach, etc.), I like to add them when I add the sauce, just to let them wilt a bit. The sauce I’m using is a very simple, all-purpose stir fry sauce, and it can be modified to your liking. I don’t add garlic or ginger to this sauce, instead I fry them in the oil at the beginning of the cooking process to infuse the oil. Garlic, ginger and jalapeño in my case, but you could use a combination of all three, or sub in scallions if you’ve got those to use. The addition of the cornstarch makes the sauce thick and glossy, and you’ll be hard pressed to believe that you aren’t eating takeout!
To make this dish gluten free, please sub dark and regular soy sauce with tamari which is naturally GF, and be use to use a GF cornstarch (you can also just leave it out, but the sauce will not be as thick).
I hope you enjoy this as much as I do; you can feel especially good about not wasting food while making such a delicious dish!
refrigerator clean-out stir fry.
4 cups mixed vegetables, sorted by vegetable (I used onion, carrot, celery, red bell pepper, kale)
6 ounces cooked chicken or other leftover protein, thinly sliced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh garlic, peeled and minced
1 teaspoon jalapeno, seeded and minced
1 tablespoon grapeseed oil + 1 teaspoon sesame oil
stir fry sauce:
2 tablespoons low sodium soy sauce
2 tablespoons dark soy sauce (use all regular, low sodium if you do not have dark soy)
1/4 cup oyster sauce
1 tablespoon cornstarch
1.5 teaspoons brown or coconut palm sugar
1 tablespoon sesame oil
1/2 teaspoon white or black pepper
2 cups cooked brown rice, for serving
1 tablespoon sesame seeds, for garnish (optional)
1/4 cup dry roasted peanuts, for garnish (optional)
Heat grapeseed and sesame oil in a wok or deep skillet over medium-high heat.
While the oil is heating, make the sauce: Add together the soy sauces, oyster sauce, cornstarch, sugar, sesame oil and pepper in a jar with a tight fitting lid. Shake to combine and dissolve the cornstarch. Set aside.
Once oil is shiny but not smoking, add the ginger, garlic and jalapeño and cook, stirring frequently for 1-2 minutes, until the oil is fragrant but the ingredients are not burned. Add the vegetables in order of thickness/hardiness (carrots, onion, celery first for me) and cook for 1-2 minutes, or until slightly softened. Add the bell pepper and any other vegetables besides greens and cook for an additional minute.
Add the cooked protein, greens and scant 1/4 cup of the sauce with 1/4 cup water. Stirring frequently, allow the mixture to cook and thicken up over 2-3 minutes (reduce heat if the mixture is thickening too quickly/starting to boil).
Remove from pan to a serving platter along with cooked rice. Garnish with sesame seeds and/or peanuts if desired.
NOTES: The stir fry sauce recipe will make more than you need for this recipe. Store the remainder in the refrigerator, and it will keep well for up to four weeks.