Today I want to show you how to turn your Monday night leftovers into – Tuesday’s tasty dinner. We all know what it’s like to have left over food from the night before; whether it is beef, chicken or pork, sometimes it can be hard to think of a new and exciting way to use those leftovers. So rather than cook something completely new, why not use this easy vegetable stir fry to spice up your leftovers. Not only is it a good way to save money, but it is also a good way to pack in your five a day. Whether you want to have a fancy dinner for you and your man, want a quick and healthy meal; or you are trying to persuade the kids to eat vegetables; you can’t go wrong with a stir fry.
The secret to a good stir fry is not to put too much in the wok at once, if you do, the vegetables will ‘sweat’ instead of fry. This recipe is for two people, but if you are cooking for four, be sure to do it in two batches. This stir fry is suitable for all you vegetarians and can also be modified to satisfy all the “carnivores”.
Preparation time 5 mins
Cooking time 5 mins
Serves 2 people
1 tbsp of vegetable oil
3 spring onions, thinly sliced
1 small red onion, thinly sliced
1 red chilli thinly sliced/ ½ a tsp of chilli flakes (optional)
1garlic clove sliced/ ½ tsp of garlic powder
300g – 500g pack of mixed vegetable with bean sprouts, or baby corn
1 ½ tbsp of soy sauce
2 tbsp of sweet chilli sauce (optional)
A pinch of salt
- Heat the oil in a large frying pan or wok until very hot, and then fry the chilli, garlic, spring onions and red onion for 1 min.
- Add the veg and toss it, to coat in the oil. If you are making this with meat or chicken – add the desired meat and mix well.
- Fry for 2-3 mins, then add the soy and chilli sauce, mixing well.
- Cook for 2-3 mins more until the veg are tender.
- You can use fresh vegetables rather than packed vegetables in the following quantities;
- A handful of broccoli
- A handful of chopped carrots
- A handful of red pepper
- A handful of mushrooms or finely chopped cabbage
- A handful of snow peas with the ends cut off
- Or add a handful of beef, pork, or chicken chopped into small pieces
Serve with rice or noodles, or eat it as it is.
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.