I have a recipe that I make. It’s not a real recipe. It’s different every time I make it…but it’s always good.
This all originated as I’ve been working to try to have less food waste. I’ve always been good at masking food to turn something that is a little less than desirable and make it into something good.
So in my refrigerator were two bags of carrots that had maybe 12 or carrots in each. The carrots were dry. There was a 1/3 of a head of celery left and it really had to be used as it was going to go bad. I had a 1/2 of purple onion. I had about 8 mini peppers that were left from a bag. They needed to be used too…so what’s a girl to make? Chinese Makeover
Here’s how I do it. I make rice in the Instant Pot. I used chicken broth for the water because I had that in the refrigerator and it needed to get used up. I made 2 1/2 cups worth.
While that is cooking, I chop up whatever needs to be used that’s going to go bad in the refrigerator.
I have a big flat top griddle that goes over my whole stovetop. I make mine on here but it can be made with two frying pans too.
I had the chicken broth that needed to be used so I decided this time I’d have a chicken version of this. I chopped some chicken breast into bit sized pieces and started frying this too.
For the oil, I used…
As I was digging the refrigerator for the veggies I found some leftover chicken from two nights ago, I deboned that and threw that in with the veggies.
I had to put a little water on the veggies and cover them with a pan to get the veggies tender.
I added a little bit of ginger to the chicken and the veggies.
I added a little Mr. Dash Chicken seasoning too.
Now it’s time to decide what seasoning I want this to have. I so far have used Kung Pao sauce, peanut sauce, and sesame sauce. All have been good. Today’s version was with sesame sauce. If you’re making it, pick whichever flavor you prefer.
I put 1/4 bottle on the chicken and carmelize the chicken with it.
I put 1/4 on the veggies. The rice was done so I moved the veggies to the middle. I put some more sesame oil down and then put the rice down and used 1/4 of the bottle on the rice.
The chicken was caramelized and the veggies were done so I mixed those.
Then I mixed everything together including the remaining Sesame Sauce.
…and there you have my favorite “clean up the icky veggies in the refrigerator” recipe that I call Chinese Makeover.
I serve soy sauce on the side and let people put their own on.
This is one of my favorite foods. I know it sounds crazy but it really is. Every time I make it, it’s different. I’ve used pork chops, beef…fresh or leftover. If I have part of a can of corn, I’ll throw that in too. Seriously, whatever is left in the refrigerator is fair game…kind of like adding that leftover chicken. I’ve even sliced up radishes and thrown them in. They are quite good.
I always keep some version of Chinese Sauce in my cupboard now as I never know when I’ll have a bunch of veggies that need using. I always make a big batch as the leftover are really good. If I worked away from home, I’d make a batch of this over the weekend and take it for my lunch all week. YUM!!
Karl and I both like this…It’s a great way to use some iffy veggies that turns into a tasty meal.