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.
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)
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
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?