Use Up Leftovers Deliciously With Stir Fry
Want to avoid waste? Stir-fry dishes are a great way to use up leftover protein and any vegetables that are on the brink of going bad. Keep these ingredients on hand and you can give a second life to leftovers instead of sending them to a garbage-can grave.
This sauce can be paired with an endless number of fresh, frozen and leftover components. Grab a rotisserie chicken, clean out the vegetable crisper drawer at the end of the week, and serve it over the left-over spaghetti noodles from pasta night.
Another approach is to finish off the last of the pork roast with a bag of frozen vegetables and some leftover take-out fried rice. Or you can combine a bag of frozen shrimp and frozen vegetables and serve it over the quinoa you thought you should try.
Stir fry is a fast, fun and healthy option to have as a fall back.
Stir Fry Sauce
- ½ cup low-sodium soy sauce
- ½ cup chicken broth
- 1 tablespoon corn starch
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 2-inch piece of ginger, peeled and grated or finely minced
- 3 garlic cloves, grated or finely minced
- Whisk all ingredients together.
- When adding to stir fry, allow to cook for 3 full minutes to allow the corn starch to thicken.
- Makes 1¼ cups. Keeps well refrigerated in an airtight container for one week.