By Sarah Murphy-Kangas, In Praise of Leftovers
New Year's Stir Fry
Serves 2. (If you want to serve 4 as a meal, you'll have to do this twice, since an over-filled wok just steams everything.)
2 tablespoons olive oil
2 cloves of garlic, minced
1/4 head of green cabbage, thinly sliced
3 cups of washed kale, stems removed, sliced
1 cup of Brussels sprouts
2 Fresno peppers (red jalapenos), thinly sliced
1 cup cold, cooked brown rice
1 tablespoon of white wine vinegar
Feta cheese, to garnish
Heat your wok over high heat for about 15 seconds, then pour olive oil in. Add garlic, stir, then add veggies. See if there are any stray bits of meat in your fridge. You can use ham, cooked or uncooked chopped bacon, proscuitto, etc. This is optional, but yummy.
Fry over high heat for about 4 minutes, moving everything around quite a bit, and add kosher salt to taste. When everything's getting crispy/tender, add cooked brown rice (or white rice or bulgur or quinoa or barley), fry for another minute, then add white wine vinegar and fry for another minute.
Divide into 2 bowls and top with some crumbled feta, if you like. Or a fried egg.
Read the full post on Stir It Up!
