Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, use up leftover vegetables! quick meat and vegetable stir-fry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry:
- Take Thinly sliced pork belly (pork offcuts, pork loin are OK♪）
- Make ready Carrot
- Prepare Green peppers
- Get pack King oyster mushrooms (shiitake mushrooms, buna-shimeji mushrooms are OK♪）
- Get Bean sprouts
- Prepare leaves Cabbage
- Get Garlic
- Make ready Salt and pepper
- Prepare Vegetable oil
- Prepare 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:
- Cut the carrot, green pepper, and king oyster mushrooms into thin strips. Roughly chop the cabbage. Slice the garlic.
- Cut the pork into bite-size pieces, and sprinkle with salt and pepper.
- Heat vegetable oil in a pan, and stir-fry the garlic. When fragrant, add the pork, and continue stir-frying.
- When the colour of the meat changes, stir-fry the carrot, green pepper, king oyster mushrooms, bean sprouts, cabbage in that order.
- 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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