Cook-in-Progress: Stir-fry from Leftovers
Conservation is so hot right now. And sometimes it’s much easier to dig around in your fridge than make a run to Hy-Vee for a bag of frozen veggies. That’s why we want to show you how to make a stir-fry from your leftovers. For this type of meal, creativity (and an open mind) is key. So what if you don’t have any mushrooms or baby corn? You have a hungry stomach and a slim wallet, so onions and pork chops from the night before will do just fine. And don’t bother using a wok; a pan and some olive oil does the job just as effectively.
( Daily Iowan video feature )
Video in QuickTime format, click here for free player download
What you’ll need:
2 large carrots
1 tomato
1 medium head of broccoli
two leftover pork chops
1 can of water chestnuts
1 clove garlic, minced
Soy sauce
Chop all ingredients and cook at medium heat in a pan with two tablespoons of olive oil. The meal is ready when the carrots are tender. Eat with soy sauce or garlic and ginger sauce. Feel free to add in whatever else you like. Saving money is this meal’s MO.
