Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry

This stir -fried veggies with leftover steak is not only a delicious but quick and easy to make. It only takes 15 minutes so is a lifesaver for busy weekday evenings. Savory and spicy, its high in protein and healthy veggies. Its a great and easy addition to a families weekday menu. Enjoy!

My husband likes stir fried vegetables, so I make them a lot.The reason I stir fry the meat at a low heat is to prevent it from splattering. You can just use high heat from the start.As I have stated previously, it's best to stop cooking the vegetables when you think they are still a bit raw - they are crispier that way.If you are adding wood ear mushrooms (kikurage), put in a container with water to cover and microwave until they're rehydrated. Any microwave setting is fine. Recipe by Tobundebuu

I created this recipe for my husband who doesn't like vegetables. Recipe by Nyanya26

I wanted to cook a vegetable side dish, which goes well with rice.You can use pork offcuts, belly, or any part you like.Cook this dish with the vegetables you have in the fridge. For 2 servings. Recipe by To-mi mama

This is a quick stir fry recipe that makes a great lunch or lighter dinner. You could add some protein of your choice to it to make it more hearty, but I enjoy it with just the veggies. I like to use a packet of the ramen noodles (without the seasoning packet, which is what mainly makes ramen not great for you) because it's cheap and quick cooking. You can swap the veggies for whichever one's you'd like.

Great as a side dish and easy to prepare.

The take-out that I got from a hotel in Florida was so good that I decided to try making it myself. I've noted a chicken and beef version (see photos in Steps 5 and 6).Sauté the vegetables until tender. The key is to put some of the sauce on the rice, then serve.The idea behind this dish is to recreate Chinese take-out. Recipe by Kourin

This is my favourite quick and healthy dinner. I usually have one serving for dinner and refridgerate or freeze the rest of the vegetables after cooking them to have a ready-made meal for busy weekdays. I vary the vegetables I use to provide colour and different tastes everytime I make this. You can also use quinoa instead of the chicken for a nutritious vegetarian meal.

#cookpadindiaAn awesome stir fry recipe full of amazing Vegetables. It is an easy peasy one loved by the kids and the adults alike. And is done with just a few staple ingredients. You will just love it.Very easy and quickly done with a few of your favourite spices that are commonly available in every Indian pantry.Enjoy!

Although I'm not vegan or vegetarian, I do eat a lot of vegetables and enjoy preparing them in different ways. In Mexico, we have an enviable climate and can find high-quality vegetables all year round, but in spring, it's especially delightful to go to the market and see the variety and colors. This recipe is one of my favorites; I love the vegetables to be crunchy, which enhances their flavor.

Taking advantage of the natural flavours of the ingredients

My family loves spicy food.Especially this gochujang Korean hot pepper paste. I made the sauce with gochujang.I mixed it with the seasonings I had at home, and arrived at this sauce.This is an easy dish, which requires only stir-frying and mixing with the sauce.You can substitute the beef with pork. Recipe by smapkayo

Veggie hating family devoured this! I used about a handful of green beans and handful of bean sprouts.

I thought up a quick breakfast recipe using the leftover curry from the day before.After adding the egg and rice mixture to the frying pan, the point is to mix quickly with long cooking chopsticks. When the mixture has hardened slightly, turn the heat down to low and flip it over to show off the pretty side. For 1 plate. Recipe by Matsujun

I wanted to use up the vegetables in my fridge.Cook quickly over a strong flame. If you fry the vegetables too slowly, they will become limp. For 2 servings. Recipe by Moepi

I wanted to eat a meat and vegetable stir-fry like at the Chinese restaurants!Be sure to really rub in the salt and pepper into the meat. Blanching the vegetables really brings out their flavor! Please see my blog at http://ameblo.jp/cooking-s-papa/entry-11609558388.html. Recipe by Cooking S Papa

Quick, easy and delicious dish to make your table more colorful! Just stir fry any vegetables and meat;)

I wanted a recipe to prepare the vegetables while the meat is cooking.The katakuriko helps seal in the umami of the meat, and turns pork offcuts into a divine dish.Speedy, delicious, and easy-on-the-wallet, this recipe is a lifesaver before pay day.The meat is seasoned before stir-frying, making it surprisingly tender. Be sure to remove the meat from the pan in Step 2.The katakuriko will eventually thicken the sauce, bringing the flavors together. Recipe by sachie mama

This is a variation of.You can microwave the ＊ ingredients at whatever wattage you like. You just need to dissolve all the ingredients.If you stir fry the chives and leek in residual heat, they'll be cooked just right. For 2 servings. Recipe by Tobundebuu

👌 #veggies

The temperature changes outside have been extreme. I created this recipe to pump up my energy levels so that I wouldn't get sick.Seasoning the pork makes the dish very flavourful, and delicious.Stir-frying after seasoning the pork causes splattering, so please be careful. For 2 servings. Recipe by Kumahachi

I was chosen as a recipe tester for Suntory brand's umeshu.I wanted to come up with a recipe that would also go well with sake and while working well as a main dish. Recipe by Kyansama

I came up with this recipe to use bean sprouts since they are cheap.This recipe uses the fat from the pork in lieu of cooking oil for stir-frying, use a little bit of oil if it starts to stick to the pan.Add the unused veggies in your fridge, like onion, carrots or mushrooms! For 4 servings. Recipe by EnjoyKitchen

When I married my wife, we talked about making a stir fry. Ironically, we never got around to making one. Finally, years later, we made one.You can use any vegetables that you want or have. For this, we only used onions and carrots, but next time we will use broccoli.For this recipe, we used my Asian Inspired Marinade.Enjoy!

Vegetarian Rice Toppings with Squash, Beans, Tomato, Cabbage, and Potato have become a beloved option for individuals seeking a healthy and fulfilling lunch or dinner, even during busy days. This dish has gained popularity due to its delightful fusion of flavors and textures. The tender squash, protein-rich beans, juicy tomatoes, crisp cabbage, and hearty potatoes blend harmoniously to please the taste buds. With its straightforward preparation and abundance of nutritious ingredients, this dish offers a convenient solution for a quick and nourishing meal. Whether enjoyed as a standalone dish or accompanied by rice, it ensures a satisfying and wholesome dining experience.(This is also considered a shrimp-paste-free and meatless dish. Perfect remedy for those who have meat or seafood dishes.)

I don't like vegetables soaked in soy sauce that are limp and wilted. If everything just tastes like soy sauce, the veggies will be so sad. I think they want to be nice and crispy still, right?Can you see that the lotus root is still white inside? If you parboil the root veggies beforehand and just stir fry and flavor things rapidly, the veggies retain their natural flavor with the added flavors on the surface. This is done in no time! For 1 large bowl full. Recipe by pegupepepe

I usually just stir fry ground meat and bean sprouts with soy sauce, but Chinese chives are cheap so I arranged the dish as Chinese style. You can eat it with rice and also matches well with beer. It's strongly seasoned so you can pack it in bento. The sugar makes the taste mild.The doubanjiang can burn easily, so turn down the heat a little when you mix in with the meat.Turn the heat level back to high when you add the vegetables because they'll release water!I recommend making it a little spicy to use as a topping for ramen (miso flavor is best). For about 2 servings. Recipe by Kyary nene

I usually don't like tofu & this recipe showed me there are tasty ways to incorporate tofu to please my tastebros (better than your avg. tastebuds...lol)! :ohyeaah

If you are vegetarian this is a light this for lunch..I'm very often to have some veggies dish for balance my diet.. usually for lunchies time..

I adapted a dish of my mother's that was my favorite.You can make this in 10 minutes, and it's ultra-easy, inexpensive and delicious. It's especially useful before payday.By blanching the bean sprouts in boiling water beforehand, you can avoid it from becoming watery.Add the chicken skin too - it will add flavor to the dish.If you don't like umami seasoning (Ajinomoto), substitute with sugar. Add about 1/2 teaspoon.Once you add the bean sprouts and Chinese chives to the pan, cook quickly over high heat!! For 3 to 4 servings. Recipe by Gakochan