Welcome to the first of many kitchen raids in which I will scramble to use whatever ingredients I have on hand to make something fabulous! Exciting? I think so.
This particular recipe is a throw it together, use what you have on hand, no fuss, no muss kind of recipe. Use whatever vegetables you have in your fridge, use whatever kind of meat (or tofu) you’re feeling like, use rice, rice noodles, chow mien noodles, or quinoa as a base… so many options! So, even though I have a recipe with specific ingredients below, you can mix and match away.
- 1/2 red pepper cut into strips
- 1/2 yellow pepper cut into strips
- 1/2 orange pepper cut into strips
- 1 red onion – diced
- 1 can mini corn
- 1/2 package rice noodles
- 1 package stir fry beef
- 1 tablespoon olive oil
- 1/4 cup JC Japanese dressing*
- 1/4 cup teriyaki sauce
- 2 teaspoons ginger puree
- 2 teaspoons minced garlic
* If you do not have Japanese dressing (I’m only using it because it’s all I had on hand, but it turned out really well) you can make a mixture using equal parts soy sauce, chicken or been broth, rice wine vinegar and half part honey.
- Add oil, ginger and garlic to your pan and heat over medium high heat. Cook your beef for 1 minute or to your taste. I prefer it when the beef is still pink in the centre. If you’re cooking chicken, it will take a bit longer. Put aside.
- Add onions to the pan and cook for a minutes before you add the rest of your vegetables. Cook for about 5 minutes or until the vegetables are still crisp but have softened slightly.
- Add the Japanese dressing and teriyaki sauce and cook for 1 or 2 minutes more. Add the meat for the last 30 seconds just so that it can be heated through.
- Boil water, add rice noodles for about three minutes and then drain.
- Add noodles to the pan and mix everything together.
Easy peasy lemon squeezey 🙂