Leftover Roast Stir Fry Recipes

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.

LEFTOVER PORK STIR FRY

Steps:

• Cut the left-over pork chops into thin strips at a slight bias. Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender. In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup. Add pork to the garlic and onion and cook until warmed through Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker). Serve over your favorite rice or noodles.

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.

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.

POT ROAST STIR-FRY

Steps:

• Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
• Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
• In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
• Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.

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.

30 ROAST BEEF RECIPES

Steps:

• Choose your preferred recipe for roast beef.
• Prepare needed ingredients.
• Cook for 30 minutes or less.