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

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, use up leftover vegetables! quick meat and vegetable stir-fry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry is something that I have loved my whole life. They’re fine and they look wonderful.

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To get started with this particular recipe, we have to first prepare a few components. You can cook use up leftover vegetables! quick meat and vegetable stir-fry using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry:
  1. Make ready Thinly sliced pork belly (pork offcuts, pork loin are OK♪）
  2. Take Carrot
  3. Take Green peppers
  4. Prepare pack King oyster mushrooms (shiitake mushrooms, buna-shimeji mushrooms are OK♪）
  5. Get Bean sprouts
  6. Make ready leaves Cabbage
  7. Take Garlic
  8. Take Salt and pepper
  9. Make ready Vegetable oil
  10. Make ready Chinese soup stock (chicken stock granules are OK♪）

Heat up a tablespoon of oil in a pan over medium flame. Add garlic and chilli flakes when the oil is hot and saute until the garlic becomes aromatic. Add the leftover vegetable stir fry and saute until well heated through. Add a teaspoon of concentrated chicken stock (if using) and toss gently with the veggies.

Steps to make Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry:
  1. Cut the carrot, green pepper, and king oyster mushrooms into thin strips. Roughly chop the cabbage. Slice the garlic.
  2. Cut the pork into bite-size pieces, and sprinkle with salt and pepper.
  3. Heat vegetable oil in a pan, and stir-fry the garlic. When fragrant, add the pork, and continue stir-frying.
  4. When the colour of the meat changes, stir-fry the carrot, green pepper, king oyster mushrooms, bean sprouts, cabbage in that order.
  5. Add the Chinese soup stock granules, and continue stir-frying briefly, and it's done.

Add the leftover vegetable stir fry and saute until well heated through. Add a teaspoon of concentrated chicken stock (if using) and toss gently with the veggies. The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. All are good ways to use up leftover vegetables from potatoes to leafy greens. They'll add flavor and nutrition to the finished dish.

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