Hello and happy first day of summer! Time for longer, lazy days and with that comes delicious garden dishes. I'm always on the lookout for ways to take fresh ingredients from the vegetable garden and mix it in with yesterday's delicious leftovers. I've been harvesting an abundance of snow peas and garlic chives lately. My favorite way to give yesterday's meal a whole new delicious identity is by making a stir-fry. It's so nice after a long day of harvesting out in the heat to whip up something quick and tasty!
Summer Garden Stir-Fry For Two
Here is what I had left over from the night before mixed with a fresh harvest from my garden! Feel free to add any kind of vegetables you are harvesting at the time!
○ 1 cup leftover noodles or 1 package of Ramen noodles
○ 1 1/2 cup vegetables - snow peas, garlic scapes,
matchstick carrots, broccoli, sliced baby bell mushrooms
○ 1/2 to 3/4 cup meat - leftover grilled chicken
○ 1 tablespoon of vegetable oil
○ 1 to 2 tablespoon low sodium chicken broth or water
○ 1 tablespoon low sodium soy sauce
○ 1 to 2 tablespoons roasted sesame oil
○ Pinch of ground Chinese ginger
○ Splash of rice vinegar
○ Salt and pepper to taste
This dish is so easy to whip up! Add in almost any kind of leftover noodle and meat from the night before. The fresh garden veggies really bring out the flavor and give it a whole new appetizing appeal!
Step 1: Cook Ramen noodles or use a cup of any leftover noodles like spaghetti, vermicelli or Chinese noodles. Set aside for later.
Step 2: In a small sauté pan, add a tablespoon of vegetable oil on medium high heat. After it has been heating for a minute, toss in vegetables to sauté. After veggies have been cooking for a few minute, add 2 tablespoons of low sodium chicken broth or water to help steam dense vegetables like the carrots. Cook until vegetables are almost done to your preference.
Step 3: Toss in your pre-cooked meat to warm up for 1 to 2 minutes.
Step 4: Add in your cooked noodles and your seasonings. Heat until the noodles are warmed through.
Step 5: Enjoy!
Tuesdays In The Garden
This week, we are stirring and cooking up some delectable savory along with sweet dishes and drinks! Shell shows us how to keep cool with some raspberry mint lemonade. Jami awakens our taste buds with some spicy Asian slaw. Michelle helps us create a farm-to-table pasta dish. Diane takes care of our inner sweet tooth with a fun list of 10 great gardening recipes! When it comes to healthy summer meals, we've got you covered! Don't forget to click on the pictures and links below to hop on over and check them all out!
Shell | Frugal Family Home
Jami | An Oregon Cottage
Michelle | Simplify, Live, Love
Diane | Homemade Food Junkie
This is really so simple to make and only takes around 15 to 20 minutes including prep time. Do you have a favorite, fresh from the garden summertime recipe? Share with me in the comment section below! Also, feel free to tweet me @thefreckledrose. Making dishes like this is a great way to use leftovers all while eating healthy. Wishing you all bountiful harvests and delicious meals all season long!
In Case You Missed It - 5 Steps For Veggie Garden Success All Season Long
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