Stir Crazy

A lot of families have a night where they only eat leftovers. There usually aren't any leftovers in my house because I make just enough for each meal and it gets gone. Quickly. This week I was fortunate enough to have a little bit of a lot of things from which to choose to make dinner.

I like the idea of cooking once at the beginning of the week and then making pieces of future meals. What I've cooked on Tuesday might not be appealing to me on Thursday. I am inspired by my surroundings and I cook according to this. For instance, Boston butt and fresh corn are on sale at my local grocer this week. Look forward to some recipes from those two in the near future...

Last night was stir-fry night.

My ingredients: chili oil, leftover snippets of vegetables, ginger salad dressing, low-sodium Kikkoman soy sauce, Franks Red Hot Sauce, and one lone egg resides in that huge carton.

My vegetables being sauteed in chili oil and 1 tsp red pepper flakes: zucchini, squash, red and green bell pepper, green onion, and garlic

Combine 2 Tbsp soy, 1 Tbsp ginger dressing (please use real ginger, if you have it), 2 Tbsp water, 1 Tbsp rice wine vinegar, a pinch of Dixie Crystals Extra Fine Granulated Sugar, and 3 tsp of hot sauce. Whisk in 1 tsp cornstarch as a thickener for a quick sauce for the veggies. Saute a bit longer and then add the one lone egg.

My finished dish with red leaf lettuce and wasabi mayonnaise as garnishes.

I still had leftover frozen shrimp. I had to use them somewhere!

Using flavored oils is a great way to start your dish. When the oil is hot, add ginger and garlic and stir-fry until you smell them.

You'll need to stagger additions to the stir-fry according to how long they take to cook. Onions and and aromatics will need to cook first and longer than broccoli, peppers, or snow peas

If you're using meat, cook it first, then add it back in at the end.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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  1. I love stir fry - I bet this one was delicious.
    I'm not very talented at making it, though. I can never get it as good as the Asian restaurants!

  2. The addition of mayo is a very Japanese thing, completely aside from the wasabi. Those Japanese people love them some mayo.

  3. I love stir fry, and the idea of wasabi mayo on stir fry sounds delish!!!

  4. Emiline: I am in love with Chinese food. I adore Japanese food. I wish I could make something that tastes 1/10th as good as the restaurants. i've found that garlic is key.
    Heather: I love that spicy mayo at the sushi bar. And the white shrimp sauce, too.
    Renee: It was really good. Add powder and stir. Yum!

  5. Mmm delicious! Stir-fry is a favorite dinner of mine, both to cook (it's fast, easy, and healthy, and I can be as creative or as simple as I feel like) and, of course, to eat! I especially like stir-fried chicken in a peanut sauce. Yum!!

  6. I'm allergic to peanuts, but I haven't always been...and I'm SURE it tastes great. Thanks for the link!

  7. I love your blog Nikki!
    You left a comment on mine (thank you), which has lead me to yours!
    This stir fry looks sooooo yummy!
    All your food looks yummy!!

  8. Jan: Thanks for stopping by! I love my blog too. It's my little food baby that I try to make better each and every day!


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