What do you do when you have a lot of leftover veggies in the fridge and you’re about to leave on vacation? Make a stirfry! We have this great wok from the 70’s that was my mom’s right after college that Will has figured out how to master since it was bestowed upon him. Much to my surprise, it’s actually a fairly easy thing to use. Just warm up the wok, drip the sesame oils in, throw in the veggies and voila! Before you know it, you’ve got stirfry! Serve with white Jasmine rice. Meat can also be added as a variation before tossing the veggies in the wok.

 

 

Will’s Refrigerator Stirfry (serves 2)
In the pan
Zucchini slices
Carrot slices
Snap peas
Fresh broccoli*
1 tbsp sesame oil
1 tsp toasted sesame oil
Water
Sauce mixture
1 tbsp cornstarch
Sploosh of water
1/3 cup soy sauce
2 tbsp hoisin sauce
Sriracha
Sesame seeds

*All veggies were from the farmer’s market last week

Mix cornstarch and water. Then combine with other wet ingredients and stir until mixed. Set aside. Warm wok until heated evenly. Dribble in sesame oils evenly across surface. Toss in vegetables, being careful not to splash hot oil. Stir veggies in oil for 1-2 minutes. Add a little bit of water and put on lid to steam veggies for 3-5 minutes. When veggies are tender/cooked, add sauce mixture to coat veggies. Allow a couple minutes for the sauce to thicken and then serve over a bowl of rice!

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