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 www.eatonpurpose.com. 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!