Wednesday, July 21, 2010

Cooking with Leftovers, again

So if you're  like me, you'll often have food leftover after a big meal.  Maybe some grilled chicken, an extra steak, etc.  One of my favorite uses for leftover meat (as long as it's not really strongly seasoned in some way that would keep it from tasting good in this recipe), is to make a stir fry.  Since leftovers also tend to mean I just cooked, and probably want a break from that, I use mostly canned and frozen ingredients on this one to keep it quick and easy. 

Leftover Stir Fry

1 tbsp sesame oil
1 cup cooked meat
15 oz can baby corn, including liquid
1 tsp ginger paste
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp ground pepper

1 1/2 cups frozen mixed vegetables
1 cup frozen brocolli
1/2 cup frozen soybeans
8 oz can sliced water chestnuts, drained

1.  Put sesame oil in wok or large pan set to medium-low.
2.  Cut meat into bite size chunks and put into pan.  Stir for 2-3 minutes until hot
3.  Carefully pour contents of can of corn into pan (the liquid will sizzle when it contacts the hot oil, but this avoids having to add stock, which I normally use in my stir fry.  Again, keeping things simple and quick)
4.  Add rest of ingredients to pan, turn heat up to medium.  Continue to stir for 8-12 minutes, or until everything is hot through.
5.  Serve with slotted spoon to leave behind any remaining liquid. 

Obviously, this is one of those recipes that you make up as you go along, and use whatever you have in the kitchen that day.  If you have a frozen stir fry blend, that will obviously work and will be more traditional than mixed vegetables.  If you have some mushrooms or green onions around, chop them up and throw them in.  The combinations are endless, as are the flavors, so whip some up and have fun with it.  I generally will serve this over rice or soba noodles. 

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