Stir Fry

Cook time: 45 minutes

Meals: 2-6

Rating: ★★★★☆

This meal is a great clean out the fridge meal. The amazing part of recipes like this one is it is so easy to make it your own and make it exactly how you like it. I am a picky eater and don’t like peppers whereas my sister avoids mushrooms at all costs. Change your seasoning, use what is going bad in your fridge and you can include as much or as little as you want. Here is how I made it but no matter what variation you make, as long as it has some vegetables it is a great well balanced meal.

Start by cooking the meat of your choice or tofu. I made chicken. Take your 2 chicken breasts and cut them into small even size pieces. I aim for them to be around 2 times bigger than you would want a bite size piece to be. Heat your pan with oil, around ½ a table spoon. When the oil is hot, place the chicken in your pan and put it on medium heat. Avoid flipping your chicken until it is white about halfway up the side of the chicken. This ensures the sides get some crips to them. Add salt and pepper to taste.

Once the chicken looks almost halfway cooked, flip all pieces and add salt and pepper.

Once it looks done or close to done I add Japanese BBQ sauce and some soy sauce. When this is done, set it to the side to rest.

While the chicken is cooking, cut and start to fry your root vegetables in a pan with oil on medium heat. Mine were carrots but if you have other root vegetables add them now. Next is your vegetables like peppers or mushrooms. Cook these in the same pan as the root vegetables. Finally once the mushrooms and peppers are getting close to done add the green vegetables. 

Depending on what you will be using as your base, start accordingly. I have previously used minute rice but this time I used shanghai noodles and cooked them according to the package. 

Personally I like to put salt and pepper on my chicken and my vegetables. For sauces I use soy sauce, Japanese BBQ and hoisin sauce.

I love this recipe and I think that it is a great way to use any food that is on its last leg. This would be a great way to teach students about food waste and how we can avoid wasting food that is going bad by cooking it in a stir fry.