|Prep time||4 minutes|
We've had many a delicious vegetable stirfry that makes use of some leftover veggies and grains in our fridge. The trick is to combine foods that partner well with your choice of complementary seasonings (see chart below).
|1||onion - medium|
|2||c||leftover protein (chicken, beef, tofu or beans)|
|2||c||leftover grain or noodles|
|choice of seasonings *see list below*|
|2||T||olive oil (light)|
Try different seasonings and create a whole new flavor sensation by adding one of the following combos:
Mexican: ½ tsp. chili powder, cumin and Adobo*
Italian: ½ tsp. oregano, basil and 1-2 T. Parmesan
Greek: ½ tsp. basil, 4-6 black olives, halved, and 1-2 T. feta cheese
Asian: 1-2 tsp. sesame seeds and 1-2 T. soy sauce
Home-style: ½ tsp. salt, dash of pepper and gravy or shredded cheese
*This recipe uses Adobo, a blend of salt and herbs. I think of Adobo as my “reach-for-it-anytime seasoning.” You can easily substitute salt for it, although the finished dish won't have quite the same flavorful punch. QQM Adobo starts with the best-quality salt—RealSalt™—and is hand-blended with select herbs. Check out Adobo in the QQM Store.
- First take an inventory of your fridge and gather all the leftover veggies, protein and grain that you’re going to use. Then slice the onion thinly. Time to cook: Heat oil in large, heavy skillet; add onion and sauté for 1-2 minutes. Add leftover vegetables and sauté another 2-3 minutes.
- Add protein, top with grain and sprinkle with seasonings of choice. Add 1/3 cup water and cover. Lower heat and simmer 5-10 minutes until heated through and water is just about all evaporated. Gently stir all ingredients together and serve.