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Filtering by Tag: leftovers
I had just enough leftover cooked noodles to make lunch for my mother. I chopped up some Chinese mustard greens to cook with julienned carrots. It took just a few minutes to prepare.
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My husband made braised shortribs last night and we had the meat from about three ribs leftover. I cut them into thick bite-sized chunks and heated them up in a skillet with a splash of soy sauce and water. By the time the meat was heated through, the sauce had caramelized a bit. Separately, I stir fried some frozen corn to serve with the leftover beef. Sometimes, frozen vegetables taste like they were frozen. But stir frying added some sear, and seasoning with a touch of soy sauce and sesame oil enhanced the natural sweetness of the corn.
It was a winner with the kids – so much so that my son had seconds and thirds.
WOK-SEARED CORN
Serves 4
1 10-ounce bag of frozen corn
2 teaspoons vegetable oil
2 teaspoons soy sauce
Drizzle of sesame oil
Heat wok over high heat. Add the oil and let heat for a few seconds. Add the frozen corn (it will sizzle). Stir fry the corn for about 1 minute. Add the soy sauce and continue to stir. After about 30-60 seconds, the corn should have a light sear and be fully heated through. Add a light drizzle of sesame oil, stir and serve.
Note: If desired, you can add chopped green onions and/or minced garlic before adding the corn to flavor the oil a bit.