Stir-frys are perfect for using up the the bits and pieces from my refrigerator and garden. I have given the measurements that I used, but the amounts were driven by the fact that I had a handful of early green beans, a handful of peas from plants that will not give up, 1/2 of a leftover eggplant, etc. There is nothing magic about the amount or type of veggies used, so adapt this recipe to what you have on hand.
Ingredients:
2 – 3 tablespoons oil (I used 1 T. sesame oil and 2 T. olive oil)
1 medium bell pepper, diced
1 – 2 tablespoons medium to hot pepper, diced
1/2 cup celery, diced
1/2 cup onion, diced
1 cup mushrooms, sliced
1 cup fresh peas
1 cup fresh green beans
1 cup carrot, shredded
1 cup eggplant, diced
2 – 4 cloves garlic, minced
1 cup cooked chicken, diced (optional)
Sauce Ingredients:
4 tablespoons of water
3 tablespoons of soy sauce (I use gf soy sauce)
2 tablespoons of tahini*
2 tablespoons of mirin*
1 tablespoon of rice vinegar
1 tablespoon of honey
2 tablespoons sesame seeds**
2 teaspoons ground ginger
Directions:
1. In a small bowl mix the water, soy sauce, tahini, mirin, rice vinegar, honey, sesame seeds and ginger. Set aside.
2. Heat the oil in a large skillet or wok. Add all of the vegetables, garlic, onion, and peppers and stir-fry over high heat for 5 minutes. Pour sauce over vegetables and add chicken. Continue cooking over high heat until the veggies are just tender, approximately 3 – 5 minutes.
3. Serve over rice, spaghetti squash noodles, or quinoa.
*Tahini is a paste made of ground sesame seeds. I keep it on hand to make homemade hummus. If you do not have any you can substitute any nut butter or use 2 –3 teaspoons of cornstarch to thicken the sauce. Mirin is a sweet wine. If you do not have any, you can substitute any mild juice like white grape juice. There is no need to go buy ingredients that you don’t normally use.
**I buy my sesame seeds from the bulk section of my grocery store where they are a fraction of the cost of package sesame seeds.
What is your favorite way to use up your odd bits of veggies?
For more delicious recipes, visit Two for Tuesdays, Tasty Tuesdays, Tasty Tuesday, and Tempt My Tummy Tuesday.
Christy says
I love stir-fry in the summer and in the winter my favorite way is a veggie/meat soup that is more Stone Soup than anything else.
Thanks for linking this yummy recipe to Two for Tuesdays!
the clark clan says
Hi Alea and thanks for sharing this on the two for tuesday recipe blog hop! I do adore stirfrying, but up until recently I would just throw left overs in the microwave! Not anymore! Thanks for showing me that left overs should be treated with love, like any other family meal! 🙂 [email protected]
[email protected] 21st Century Housewife says
I love the sound of the sauce you have used for your stir fry. The flavours sound great. I make stir fries to use up leftovers from my fridge and garden too – they are one of the tastiest ways to avoid food waste I know!
alicia says
I admit I've not ever cooked with eggplant. Hubs tried the other night though. He'd be ecstatic if I did. Thanks for the inspiration and for linkin up to tasty tuesdays.
girlichef says
Bring on the spice! Delicious sounding stir fry…thank you for sharing it with Two for Tuesdays this week =)