After falling off the frugal bandwagon and buying fish and chips for tea the other night, I’m working my way back to frugality.
Stir frys are a brilliant way to use up your ‘about to go off’ veg so yesterday I had a rummage round to see what we had left in the fridge.
I came up with some celery, onions, red kale, mushrooms and carrots. First I chopped these up.
Next I heated some oil in a pan until it’s really hot, then added the veggies along with 150g of ‘chicken style’ soya chunks. These are vegetarian soya protein (you might remember that Bee is a vegetarian) and I keep a packet in the freezer as they are quite versatile. I stir fried everything for 8-10 mins until the vegetables are softened and the veggie chicken is cooked through.
Next I added a tin of beansprouts. Again, I always keep a tin of these in the storecupboard, because then I can put a stir fry together with anything. (You can make also use tofu instead of soya chunks and if so, add the tofu now.)
I turned the heat down at this stage and added stir fry sauce. I have made my own in the past, but this time I used a supermarket one. Cover and simmer while you cook noodles.
This is one of my favourite quick meals for using up leftovers. How do you use up your leftovers?
Until next time, Tawney x