I am a huge fan of using up odds and ends left over in my refrigerator. I consider it be fun (even after a long Monday at work) to see what you can come up with that uses left over ingredients yet yields a tasty result. Even more challenging is that my perennial dining companion was working late so I was cooking for one.
Here's what I had: leftover rice and coconut milk from a Thai chicken recipe I had made yesterday and a variety of CSA veggies needing to be used plus a pantry full of staples. The answer - stir fry. Here goes:
Saute together for about 10 minutes (or until veggies are softened but not smushy) in a small amount of oil:
1 leek or green onion, cleaned and chopped
1 clove garlic, minced
1/2 cup green beans in 1 inch-sized pieces
2 very small summer squash, diced
2 small carrots, peeled and diced
Meanwhile, mix together:
2 tbsp peanut butter
1/4 cup coconut milk
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp fish sauce
1/4 tsp red hot pepper flakes
dash garlic powder
And heat left over rice (thoroughly) in a microwave
Mix the peanut butter mixture in with the veggies and heat through. Pour over rice and stir to combine.
Dinner is served.
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