"Leftover" Vegetable and Beef Stir-Fry

Posted by Dexie

I don't know about you but I always have "leftover" fresh veggies in the crisper after a week. Last night while podering on what to make for dinner, I found a small head of broccoli florets, 5 pieces of button mushrooms, 5 sprigs of asparagus, middle part of napa cabbage and a few grape tomatoes from the pork kabobs that I made 1 week and half ago. The leftover veggies were from individual veggie dishes that goes with our meat meals during the week. They're usually steamed and I don't always use the whole thing since I only make enough for 3 people. So by the end of the week I'm left with a little bit of this and that.

Thank goodness there is a cooking technique called "stir-fry" :) . Where you toss everything together in a heated wok with oil, soy sauce and other spices you'd love to add to make the dish flavorful. If the vegetables were cooked as individual sides, it wouldn't suffice the appetite, If you combine them all together you'll end up with a huge bowl of stir-fry to eat with hot piping white rice.

Hence, our dinner last night.

Just slice beef in strips to add with the vegetables. You can opt not to if you're going for a vegetarian meal. You can also slice an onion and minced 2 cloves of garlic. Heat oil in a wok, sautee onions and garlic and when cooked, add the meat. Stir and let it cook, then add broccoli florets. Once cooked(keep it crunchy), add sliced mushrooms, asparagus(cut in thirds), and napa cabbage slices. Season with soy sauce, a few drops of oyster sauce, and a sprinkle of black pepper. Add a little bit of water. Let everything cook, maintaning their textures of course. Lastly, tossed in the grape tomatoes. VOILA!

TAGS: Asian Dishes, Beef, Beef And Veggy Stirfry, Stirfry, Vegetables, Wok
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