Leftover Stir-Fry (Zero-Waste)
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Turn last night’s leftovers into a delicious stir-fry! Toss together leftover veggies, cooked proteins, and rice or noodles for a quick, zero-waste meal. It’s an easy, tasty way to reduce food waste and give your ingredients a second life.
Ingredients
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Any leftover cooked protein: chicken, tofu, beef, shrimp, etc.
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Leftover vegetables: broccoli, carrots, capsicum, cabbage, beans, zucchini, etc.
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¼ tsp Mrs Rogers Garlic Powder or 2–3 cloves garlic, minced
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1 small onion or spring onions, sliced
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2–3 tbsp soy sauce or tamari
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1 tsp sesame oil (optional)
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¼ tsp Mrs Rogers Ginger Powder or 1 tsp ginger, grated
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1–2 tsp oil for cooking
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Optional: leftover rice or noodles
Directions
Chop any leftover vegetables and protein into bite-sized pieces.
Add oil to a wok or large frying pan over medium-high heat.
Sauté garlic, onion, and ginger until fragrant.
Toss in leftover protein (meat, tofu) and stir-fry for 2–3 minutes until heated through.
Add your leftover veggies. Start by adding the vegetables that take the longest to cook, like broccoli, capsicums, or cauliflower. Add quicker-cooking veggies, like spinach or bean sprouts, toward the end. Cooking time will vary depending on each vegetable. Stir-fry until heated and slightly crisp.
Pour in soy sauce, sesame oil, and any other sauces you like. Toss to coat evenly.
Serve on its own or over leftover rice or noodles. Sprinkle with sesame seeds or spring onions if you have them.
Recipe Note
Tips for Upcycling Leftovers
- Mix and match: Almost any vegetable or protein can go in.
- Rice & noodles: Day-old rice or pasta works perfectly.