Leftover wok n’ roll.
The bizarre Thai “salad” of chopped white onion, red bell pepper and carrot threads that turned up with Thai delivery over the weekend has been staring at me from the fridge since. But what to do? It certainly wasn’t salad. And I hate wasting food.
So I threw it into a wok tonight, along with some almost-turning broccoli florets, a couple of eggs and some stray leftover chicken. For the final minute or so, I added in some steamed Jasmine rice and Soy Vay “Veri Very Teriyaki” sauce — love that stuff — and wok’d it up until presto: kitchen sink stir-fry.
COST: minimal — mostly just not wasting what was already purchased.
PREP TIME: 15 minutes