I must be on an Asian kick lately — spicy pork peanut noodles Friday, stir fry tonight and this upcoming Friday night I’m teaching a cooking class for the St. James moms (hope to see you there!) and we’ll be trying out a couple of Thai dishes: pad thai and green papaya salad.
The great thing about this recipe is that, as the name suggests, you can make it with whatever protein and veggies you have in your fridge.
Refrigerator Stir Fry
- 1/2 pound protein (approximately 2 chicken breasts or pork loin chops, 14 extra large shrimp, 12 tablespoons tofu, etc.)
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 2 cloves garlic, grated or minced
- 1 inch piece ginger, grated or minced
- 1 to 2 tablespoons canola oil
- 1 small onion, diced
- Veggies (broccoli, shredded carrots, shredded cabbage, bell pepper, bean sprouts, scallions, etc.)
- 1 tablespoon sesame oil
- Toasted slivered almonds
Cut the protein into bite-sized cubes. Place them in a small bowl with the vinegar, fish sauce, garlic and ginger. Allow them to marinate for about 20 minutes. Heat the oil in a wok or large skillet over medium-high heat. Add the protein and the onion. Allow the protein to cook through (about 4 minutes for pork or chicken, 2 minutes for shrimp, 5 minutes for tofu). Add the veggies and cook until they’re softened slightly. Add the sesame oil and the toasted almonds and serve immediately with rice.
I was pleasantly surprised by how well this dish turned out. The sesame oil gives it a unique flavor, the nuts a nice texture, and the veggies and lean proteins make you feel good about eating it! Enjoy!