Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, use up leftover vegetables! quick meat and vegetable stir-fry. It is one of my favorites. For mine, I will make it a bit tasty. 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 well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Prepare Thinly sliced pork belly (pork offcuts, pork loin are OK♪）
- Prepare Carrot
- Take Green peppers
- Take pack King oyster mushrooms (shiitake mushrooms, buna-shimeji mushrooms are OK♪）
- Get Bean sprouts
- Prepare leaves Cabbage
- Get Garlic
- Prepare Salt and pepper
- Get Vegetable oil
- 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:
- 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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