No-Waste Stir Fry
I had about half a pound of leftover whole wheat spaghetti noodles and about half a pound of leftover frozen mixed vegetables which had been tossed in butter and seasonings, both remaining from our spaghetti dinner the night before, and a couple of leftover carne asada steaks leftover from a taco night a few weeks ago, which I had tossed in the freezer. I thawed them in the morning, grabbed some of the Yoshida’s marinade I had in the fridge, and threw this tasty stir fry together in minutes!
What You’ll Need
2-3 Tbsp high heat cooking oil
2 cups leftover cooked meat of choice, sliced or diced
2-4 cups leftover noodles or rice
2 cups leftover steamed vegetables of choice
Ginger and garlic, if you have it!
1/4-1/2 cup teriyaki marinade or sauce to taste
Sesame seeds, sriracha sauce, fried onions for garnish
How To Make It
Heat cast iron skillet or wok to high heat. Add 1 Tbsp oil and heat until shimmering. Toss in meat, and stir fry quickly for a minute or two, just enough to reheat and get some char on the meat. Remove from pan and set aside.
Add the remaining 1-2 Tbsp oil to the pan. Toss in your cold, cooked noodles and veggies. If you have some grated garlic or ginger, add it now. Stir fry these a couple of minutes, to reheat thoroughly and get some browned bits on everything.
Return the meat to the pan and add your sauce of choice, stirring together to get everything covered in sauce.
Garnish with your favorite stir fry toppings and serve. We’ve been loving the crispy onion packets from salad mixes, so we’ve been saving them and tossed them on as garnish, along with sesame seeds and sriracha. Some Kewpie mayo would be so yummy here, too!
