Hey folks! Happy Tasty Tuesday! I have to say the goings-on in my kitchen earlier this evening were less than savory (man-go-round and salmonellized the region blowing out eggs to decorate for Easter). Last weekend, however, I performed a kitchen experiment that could essentially be called, “kitchen sink dinner,” “not rot pot,” or “no plan whatsoever.” In the interest of alliteration, though, I dub it henceforth as “salvage stirfry.”

I eat a ton of produce, so my veggies pretty much never go bad. Ever. However, man-go-round was out of town and had just bemoaned to me that he was concerned some of the veggies in there were past their prime. So, to surprise him for when he got home I did some choppin’, dicin’, fryin’. and seasonin’. Lo and behold, just a half hour later I had three batches of Salvage Stirfry whipped up!

The rules? In the immortal (mortal?) words of Celebrity Death Match, “there are no rules.” Simply chop up any veggies that are starting to wilt, heat up a little oil (I used grapeseed, but peanut, canola, sesame or olive oil should really be just fine too for this purpose), and get going!

After the oil has heated, throw in the heartiest veggies first (broccoli, carrots, celery) and the lightest last (mushrooms, spinach). I usually add garlic towards the end so that it doesn’t burn. As I go, I add either more oil, soy sauce, rice wine vinegar, or other sauces. Always hot sauce. I also salt, pepper, garlic powder (if no fresh available) and add ginger or curry powders as I please. Mix it up people!

Now you have a delicious veggie mix to throw on top of rice, in a burrito, with some pasta and sauce, or just on its own.

What do you create with your endangered veggies? Soup? Stirfry? Salad? Do you forget to use produce or do you always run out like I do?

Meri