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