Clean-the-Fridge Sesame Ginger Stir Fry

These days, the last thing you want to do is throw food away. But what do you do with those less-than-desirable vegetables that just won’t work in a salad or as a side dish because they are a little too past their prime? I’m talking about a wrinkly skinned green pepper, or droopy asparagus or green onions. There are also those bags of veggies at the back or bottom of the freezer you had intended to cook, but now they are just a frozen block or maybe a little on the dehydrated side. These veggies can get a second chance in a stir fry or stew. The colors may not be as bright or vivid as they might have been once upon a time, but they can still be tasty and nutritious. The beautiful thing is almost any combination will do. So put on your mittens, go digging in that freezer, and save yourself a trip to the store.!

I have included some food preparation tips in the directions. Let’s work together to reduce food waste!

AuthorLaurie PawlaczykCategory, , DifficultyBeginner
Yields1 Serving
Ingredients
1

2 tsp Sesame Oil, other oil, or none!
2 Tbls Organic Soy Sauce or Tamari
4 Tbls Sweet Chili Sauce, 2 Tbls Miso, or ½ cup of Pineapple Juice
2 Cloves Minced Garlic
1 Inch grated Ginger

1-1 ½ cups of Grain
Grain Options: Brown or White Rice, Barley, Whole Oat Groats, Farrow, or Quinoa

3 Pounds Mixed Vegetables in any combination such as:
Pea Pods, Sugar Snap Peas, Broccoli, Asparagus, Zucchini, Green Beans, Cabbage (any variety), Onions, Peppers, Mushrooms, Carrots, Peas, Spinach, Kale, Green Onion, Scallions, Edamame, Corn, or Water Chestnuts.
Tip: Some vegetables such as celery, onions, and peppers do not need to be blanched. This means if they are approaching the end of their freshness you may dice them and freeze on parchment paper on a tray. After they are frozen you can put them in a freezer bag to use later. Don’t forget to label! Tomatoes and squash along with just about any vegetable can be chopped and frozen if used within a week or two. Be sure to do your own research what vegetables can be frozen without any special preparation

Instructions
2

Oil is not needed to stir fry vegetables. If you wish to dry saute’ simply keep the heat at medium/medium low add a small amount of water or broth if vegetables begin to burn. Sesame Oil adds a very nice flavor that compliments a stir fry but any oil can be substituted. Toasted Sesame Oil will impart more flavor than non-toasted oil. I have chosen to add Toasted Sesame Oil for the flavor it adds to the dish. This will give a little life to those older vegetables.

3

Add any non frozen vegetables and frozen vegetables that take longer to cook in the pan first such as onions, carrots & broccoli. When these vegetables are partially cooked (approx. 5 minutes) add garlic and ginger. Sauté 1-2 minutes longer being careful not to burn.
Tip: I like to mince garlic and freeze in teaspoon size portions and also grate ginger to freeze. It's just easier to do a batch in a small food processor rather than each time I cook. A small ice cube tray works great for this. You can also freeze ginger and grate it from frozen. Your choice whether to peel or not. It's a personal performance.

4

Add the frozen vegetables. I like to use Edamame as my protein but this is a great time to use up some chicken that is looking a little freezer burnt. You don’t want to use anything that is too freezer burnt or too dehydrated looking. It would ruin the dish. Some things cannot be salvaged. It's a good practice to have a clean the fridge Thursday (or day of your choosing) to prevent things from getting too far gone.

5

Stir Occasionally and if you have a lot of frozen veggies you may wish to put the lid on for a while to help things along. Remove the lid toward the end so you do not have too much liquid and to get a slight crispiness to some of the veggies. While your stir fry is cooking, prepare your sauce.

6

I like to use a combination of Sweet Chili Sauce and Organic Soy Sauce (you do not want GMO soybean products). If you use Miso with soy sauce, be careful. Miso is very salty. Not everyone has Sweet Chili Sauce or Miso in their fridge but don’t worry, no sauce is necessary. Salt & Pepper would be just fine. You can add a little seasoning of your choice, red pepper flakes would work well or just use soy sauce. For a sauce with some sweetness use the juice from a can of fruit. Any fruit packed in juice would do but Manderine Orange or Pineapple would work especially well (I would not use Toasted Sesame Oil with a fruit sauce). Stir a tablespoon of GMO free corn starch (corn is also high on the GMO list) into the cold juice and stir frequently when you add it to the vegetables until it gets thick. Or get a little crazy and try one of the flavored balsamic vinegars that you may have in your pantry.

7

Add your sauce just as the vegetables are cooked to your liking. Stir continuously while heating. It will only take a minute or two to heat through and/or thicken.

8

Put your stir fried vegetables on top of your heated grains.
Tip: I like to use brown rice or barley. They take a long time to cook so I make a large batch and freeze portions flat in a zippered freezer bag. It is easy to break and add to my stir fry near the end of cooking. It thaws and heats up quickly and is a big time saver.

9

Garnish before serving. This is where you do not want to use old ingredients.
Suggested Fresh Garnishes: Scallions, Green Onions, Cilantro, Basil, Parsley
Other Garnishes: Toasted Sesame Seeds, Chow Mein Noodles, Dried Rice Noodles.

10

Other Dinner Suggestions:
Try mixing veggies into a tomato sauce to top on pasta or couscous.
Add to canned soup or broth.
Make a mexican stir fry with Pinto or Black Beans and add jarred Salsa & Avocado.

11

nutritional information will vary based on the ingredients in your fridge & freezer & your choice of sauce & toppings.

 

 

 

Ingredients

Directions

Ingredients
1

2 tsp Sesame Oil, other oil, or none!
2 Tbls Organic Soy Sauce or Tamari
4 Tbls Sweet Chili Sauce, 2 Tbls Miso, or ½ cup of Pineapple Juice
2 Cloves Minced Garlic
1 Inch grated Ginger

1-1 ½ cups of Grain
Grain Options: Brown or White Rice, Barley, Whole Oat Groats, Farrow, or Quinoa

3 Pounds Mixed Vegetables in any combination such as:
Pea Pods, Sugar Snap Peas, Broccoli, Asparagus, Zucchini, Green Beans, Cabbage (any variety), Onions, Peppers, Mushrooms, Carrots, Peas, Spinach, Kale, Green Onion, Scallions, Edamame, Corn, or Water Chestnuts.
Tip: Some vegetables such as celery, onions, and peppers do not need to be blanched. This means if they are approaching the end of their freshness you may dice them and freeze on parchment paper on a tray. After they are frozen you can put them in a freezer bag to use later. Don’t forget to label! Tomatoes and squash along with just about any vegetable can be chopped and frozen if used within a week or two. Be sure to do your own research what vegetables can be frozen without any special preparation

Instructions
2

Oil is not needed to stir fry vegetables. If you wish to dry saute’ simply keep the heat at medium/medium low add a small amount of water or broth if vegetables begin to burn. Sesame Oil adds a very nice flavor that compliments a stir fry but any oil can be substituted. Toasted Sesame Oil will impart more flavor than non-toasted oil. I have chosen to add Toasted Sesame Oil for the flavor it adds to the dish. This will give a little life to those older vegetables.

3

Add any non frozen vegetables and frozen vegetables that take longer to cook in the pan first such as onions, carrots & broccoli. When these vegetables are partially cooked (approx. 5 minutes) add garlic and ginger. Sauté 1-2 minutes longer being careful not to burn.
Tip: I like to mince garlic and freeze in teaspoon size portions and also grate ginger to freeze. It's just easier to do a batch in a small food processor rather than each time I cook. A small ice cube tray works great for this. You can also freeze ginger and grate it from frozen. Your choice whether to peel or not. It's a personal performance.

4

Add the frozen vegetables. I like to use Edamame as my protein but this is a great time to use up some chicken that is looking a little freezer burnt. You don’t want to use anything that is too freezer burnt or too dehydrated looking. It would ruin the dish. Some things cannot be salvaged. It's a good practice to have a clean the fridge Thursday (or day of your choosing) to prevent things from getting too far gone.

5

Stir Occasionally and if you have a lot of frozen veggies you may wish to put the lid on for a while to help things along. Remove the lid toward the end so you do not have too much liquid and to get a slight crispiness to some of the veggies. While your stir fry is cooking, prepare your sauce.

6

I like to use a combination of Sweet Chili Sauce and Organic Soy Sauce (you do not want GMO soybean products). If you use Miso with soy sauce, be careful. Miso is very salty. Not everyone has Sweet Chili Sauce or Miso in their fridge but don’t worry, no sauce is necessary. Salt & Pepper would be just fine. You can add a little seasoning of your choice, red pepper flakes would work well or just use soy sauce. For a sauce with some sweetness use the juice from a can of fruit. Any fruit packed in juice would do but Manderine Orange or Pineapple would work especially well (I would not use Toasted Sesame Oil with a fruit sauce). Stir a tablespoon of GMO free corn starch (corn is also high on the GMO list) into the cold juice and stir frequently when you add it to the vegetables until it gets thick. Or get a little crazy and try one of the flavored balsamic vinegars that you may have in your pantry.

7

Add your sauce just as the vegetables are cooked to your liking. Stir continuously while heating. It will only take a minute or two to heat through and/or thicken.

8

Put your stir fried vegetables on top of your heated grains.
Tip: I like to use brown rice or barley. They take a long time to cook so I make a large batch and freeze portions flat in a zippered freezer bag. It is easy to break and add to my stir fry near the end of cooking. It thaws and heats up quickly and is a big time saver.

9

Garnish before serving. This is where you do not want to use old ingredients.
Suggested Fresh Garnishes: Scallions, Green Onions, Cilantro, Basil, Parsley
Other Garnishes: Toasted Sesame Seeds, Chow Mein Noodles, Dried Rice Noodles.

10

Other Dinner Suggestions:
Try mixing veggies into a tomato sauce to top on pasta or couscous.
Add to canned soup or broth.
Make a mexican stir fry with Pinto or Black Beans and add jarred Salsa & Avocado.

11

nutritional information will vary based on the ingredients in your fridge & freezer & your choice of sauce & toppings.

Clean-the-Fridge Sesame Ginger Stir Fry
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