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Stir Fry Veg


How often do we have odd vegetables left over; not quite enough to feed the whole family but you don’t want to throw them out? In my house they sit there and fester and end up being thrown out and I am annoyed at the waste and that I have not used them in something. 

A curry or a stew can take any left over vegetables cut up small and added to the pot.   One of my favourite methods however is stir frying them with sweet chilli sauce at the last minute and then serving them with the main meal.

Necessary ingredients 
Oil 
Onions  chopped finely 
Ginger chopped small 
Garlic chopped small
Sweet Chilli Sauce 
Spinach and or Watercress  -This is added at the very end and not cooked

Optional ingredients 
Carrots sliced
Green beans sliced
Courgettes sliced
Red and Green peppars
Fennel, Mange Tout, Celeriac cut very small 
Bacon Lardons 
Chilli chopped small depending on how hot you like it
Button Mushrooms or larger Mushrooms cut into small chunks 

Have all your vegetables ready chopped so you can concentrate on stir frying, take you eye off it and that is the point it will burn.   I find a wok the most useful pan for this , but a frying pan will do the job just as well.

We like the freshness of this dish and the crunch of vegetables. You can pre-boil the vegetables if you want but remember you take away the texture and goodness if you do this.  I don’t pre-cook them for this recipe.




About 5 minutes before serving heat the oil then add the onions and garlic to fry gently.  


Add the remaining vegetables,  root veg first with lighter vegetables at the end.  Keep the spinach and watercress out at this time.   If you are using bacon add it early as it requires thorough cooking.  Cut up small enough it will cook very quickly.  


Keep stirring  adding the other vegetables (keeping back the watercress and spinach still) as you stir.



Just before serving add in the sweet chilli sauce and make sure all the vegetables are coated.  You do not need a lot. 

Turn the heat off and put in the Spinach and Watercress, stir gently. Cover the pan and take to the table.  The steam and heat will wilt these leaves and allow them to retain all their goodness and vibrant colour.


Serve as a side dish or as a topping for baked potatoes. 

We had it with Risotto.   My children will not eat risotto with any additions so instead I add a separate dish and serve it as a topping. They are quite happy with this – so am I.  Not only do the children eat their vegetables, I have cleared the fridge of all the odds and ends.  

I have sometimes added left over cooked vegetables at the last minute as well.

See how this goes down.  It also would be great for a student all in one pot – add some sliced new potatoes (pre-boiled if possible) and keep the bacon, then use the vegetables available.    They could add kale or  spring greens a few seconds before end if they cannot get watercress or spinach.  

Let me know any other combinations that could be added.  I have served it with bbq sauce instead of sweet chilli, as a warm side salad to burgers or sausages.

Tiggy

See how life is treating us in  my other blog Tiggy Hayes

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