When it gets towards the end of the week and I’m running out of ideas for dinner, I love to throw together an ‘anything goes’ stir-fry! Its a great way to use up all those odds and ends in your fridge, saving on waste and might just keep you from ordering a takeaway too! If you have a couple of versatile seasonings on hand (such as soy sauce, chillies, garlic etc), then pretty much
any combination of meat and thinly sliced vegetables can be brought together for a decent meal. My favourite go-to flavour at the moment is this lovely rich Lao Gan Ma Chinese chilli oil with fermented black beans, you just need a tablespoon for a fantastic deep earthy edge to your stir-fry.
This week I had some leftover shredded thigh from a roast chicken, carrots, savoy cabbage and baby corn. I only realised fairly recently just how much lower in carbs babycorn is compared to regular sweetcorn, we are talking around 3g carbs per 100g compared to 21g for the regular kind.
Preparation Time:15 minutes
Cooking time: 15minutes
A great way to use up leftovers, from fridge to plate in 10 minutes flat
- Around 250g shredded leftover roast chicken
- 1 large carrot.
- 1 small can bamboo shoots
- 1 tablespoon Thai chilli oil, or whatever asian flavourings you have to hand such as soy sauce, chilli and garlic
- 1/2 a savoy cabbage
- 150g baby corn
- First, prepare the vegetables. Finely shred the savoy cabbage and split the babycorn into halves or quarters lengthways. Grate the carrot or use a julienne peeler to give very thin slices. Drain the tin of bamboo shoots. .
- Heat up a teaspoon of coconut oil in a wok. Add all the vegetables and fry for 3-4minutes until they start to soften.
- Add the chilli oil and cooked chicken, and heat through for another 2 minutes. Simple as that!