Carol (Missy) Cohen MPH, CHHC

Refrigerator Stir-Fry Surprise!

When I was in college, Wednesdays were my roommate, Dawne’s, turn to cook and she usually took whatever leftover vegetables we had, a can of beans and a pound of ground beef and threw it together. Voila! Hamburger surprise!

This recipe might be a tad more grown-up but no less fun. It comes from my friend, Tracy Harrison, at It’s an awesome recipe and a great way to clean out the refrigerator produce drawer and make use of veggie odd’n’ends.  If you don’t have the vegetables  recommended, substitute a chopped cup of whatever you do have on hand.  Be creative!

  • 1 medium onion
  • 2 stalks celery OR 2 cups mushrooms
  • 2 carrots
  • 2 small (or 1 large) sweet potato OR 2 sweet peppers (any color, cored)
  • 2 broccoli stalks (yes, the entire stalks, minus the bottom 1/2″)
  • 1 zucchini squash
  • 2 Tbsp coconut oil (or organic peanut oil)
  • 1/3 cup organic peanut butter
  • 1/3 cup water
  • 3 cloves garlic, crushed
  • 2 Tbsp tamari (or coconut aminos, if you don’t do well with soy)
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 Tbsp sesame seeds

Scrub the vegetables well and trim them but only peel the onion (otherwise, you’ll throw away much of the nutrition in the food!).  Chop all veggies into 1/4″ pieces and chunks.  Heat coconut oil in a wok or large saucepan on medium-high heat.  Once shimmering, add vegetables and stir-fry very frequently for about 10 minutes.  Meanwhile, put all sauce ingredients in a small bowl and whisk together.  Add sauce to vegetables and stir well, continuing to cook until sauce thickens and clings well to the vegetables (about 5 minutes).  Delicious leftovers!

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