Tuesday, May 16, 2017

One of the easiest ways to use up leftover veggies is incorporate them into a stir fry. The possible combinations are limitless, and the end result is delicious! The recipe template that follows is, as is always the case with recipes I share, approximated. If you haven't cooked with fish sauce before, a little goes a long way. Similarly, even reduced-sodium soy sauce is pretty salty, so start small and add more if needed to suit your own tastes.

In this version: mushrooms, carrots, walnuts, and green onions

  • 1 cup rice
  • For the super-fancy: a splash of mirin
  • 2 tablespoons(ish) sesame oil
  • 2 cups assorted veggies*
  • 1 teaspoon(ish) fish sauce
  • 1 tablespoon(ish) reduced-sodium soy sauce


  1. Get the rice going in a rice cooker or on the stove. If you have mirin, add a splash or two to the water.
  2. Warm the sesame oil over medium-low heat.
  3. Chop any veggies that need chopping.
  4. Saute veggies until they start to soften.
  5. Add fish sauce and soy sauce, and continue cooking for 5 or so minutes, stirring frequently.
  6. Cover, turn off the heat, and let the veggies hang out until the rice is done.

*When you're making your veggie selection, you can really just use whatever you've got on hand, but I would recommend choosing something aromatic (i.e., garlic, onion), something with protein (i.e., edamame, nuts), and whatever else you want to round out your 2 cups.

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