Leftover Roast Stir Fry Recipes

LEFTOVER ROAST STIR-FRY RECIPE

Steps:

• Put the vermicelli noodles in a bowl and pour over boiling water from the kettle. Set aside.
• Put a wok or a large frying pan over a high heat. Once it's hot add the sesame oil, followed by the leeks, peppers, chilli and ginger. Keep stirring for 5 minutes until everything starts to soften.
• Turn the heat down a touch and add the leftover roast meat and spinach. Cook for 30 seconds and then pour in the sherry. Let the alcohol evaporate off before adding the soy, honey and lemon.
• Drain the noodles and add a little bit of the water to the wok to create a sauce. Stir in the noodles, remove from the heat and serve.

LEFT OVER BEEF POT ROAST STIR-FRY

Steps:

• 1. In a small bowl combine soy sauce, lemon juice, corn starch, dark brown sugar, garlic and pepper, and set aside.
• 2. Add sliced beef strips to large skillet,pour in approximately 2 cups beef broth or water, and allow to simmer on low for 25 to 30 minutes till liquid has reduced to about half.Transfer to a large dish, cover to keep warm.
• 3. Add oil to skillet and heat. add onion and stir fry for 5 minutes, then broccoli flowerets,& mushrooms and about 1/2 cup of beef broth or water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
• 4. Add pot roast back into skillet and stir in soy sauce mixture. Bring to boil and cook stirring constantly, until sauce thickens, about 2 minutes. Serve hot, over Rice or noodles.
• 5. NOTE: An electric knife works very well for slicing roast beef, then cut large slices into strips and cut in half or thirds.

LEFTOVER DUCK STIR FRY

Steps:

• Heat a large wok and add oil.
• Add mushrooms, cook for 3 minutes until they start to soften and brown.
• Add duck, cook for 1 minute.
• Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
• Add sweetcorn, mange tout, cook for 2 minutes.
• Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
• Add cashews, stir well to heat through.
• Serve with boiled or egg fried basmati rice.

LEFTOVER VEGGIE CHICKEN STIR-FRY

Steps:

• Sauté chicken and garlic. Set aside.
• Coat a wok or frying pan with oil and heat.
• Add 1/4 Cup chicken broth and the 4 cups of veggies.
• Stir-fry 2-3 minutes stirring constantly.
• Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
• Serve over brown rice or pasta.