Wednesday, July 9, 2014

RECIPE: Leftovers Stir-Fry

A quick, easy, flexible and inexpensive meal composed of leftovers and ingredients on hand. 

Just about any type of meat can be used along with frozen, canned, fresh, or dehydrated vegetables to create a delicious meal tailored to your family's personal tastes. Don't let those leftovers go to waste!


Recommended Meats (2 c. Cubed/Sliced. Choose 1, ground meats and fish not recommended):
Beef, Venison, Pork, Chicken, Turkey, Shrimp

Vegetable Suggestions (As many as you like, total 4 c. volume chopped. Fresh, frozen, canned or re-hydrated):
Bean Sprouts, Bamboo Shoots, Broccoli, Carrots, Celery, Corn, Mushrooms, Onion, Red Pepper, Water Chesnuts

1 tbsp. Olive Oil
1 pkg Gravy Mix, prepared or 1 can Gravy. (Brown for Beef and Venison, Chickien for others)
2 tbsp. Soy Sauce

Spices to Taste:
Garlic (fresh or powdered)
Ginger (fresh or powdered)
Parsley (fresh or powdered)
Salt and Pepper
Cayenne (optional)
Onion Powder (if not using fresh)


In a large frying pan or wok, heat the olive oil over medium-high heat. Place fresh vegetables in hot oil and stir-fry for about 2-3 minutes until slightly softened, but still al dente. At this time, add any canned, frozen or re-hydrated vegetables, along with 1 tbsp. of the soy and the spices. Continue stir-frying for an additional 1-2 minutes until frozen veggies are thawed. (If only using fresh, stir-fry veggies for 4-5 minutes total).

Add meat to pan  along with reserved soy sauce and prepared gravy. Stir frequently until heated through. Serve over white rice or Asian style noodles. Serves 4.