A stir fry is a great way to clean out the leftovers from the fridge. It’s also an easy, quick, and healthy meal. It’s really versatile – you can use whatever veggies and meat your family likes.
Tonight I had leftover grilled chicken breasts in the fridge, so I decided to go with a stir fry. I try to have leftover meat in the fridge almost all the time. The beauty of the stir fry is that virtually any meat will do. I prefer pork or chicken. Steak works great too, but I rarely have leftover steak, and when I do my husband likes to save it for his eggs on the weekends.
I start with olive oil in a cast iron skillet, and I sauté garlic and onions. Then I add the veggies – broccoli or bell peppers first, then zucchini or green beans, and finally mushrooms before adding the cooked meat. Basically I wait until each veggie is starting to soften but still crispy before adding the next.
Sometimes I have leftover rice and sometimes I don’t. It’s not a big deal – tonight I put the (brown) rice in the cooker, and by the time the rice was done I had finished the rest. About 25 minutes altogether. Jasmine rice is my other favorite, and it cooks even faster, so I use it as a side for even quicker meals.
The only thing I use for seasoning while cooking a stir fry is the Holy Trinity – Salt, Pepper, and Garlic – and occasionally teriyaki if I’m feeling spunky, but I try to keep it clean. My husband and son like to add soy sauce, but I think it tastes just fine as is, especially if the meat is grilled, since it has lots of flavor to begin with. Of course fresh herbs are always nice. Cilantro is a favorite of mine. It’s so flexible- leave a comment and let me know how you like to shake it up!