I love re-purposing leftovers and making a stir fry accomplishes another goal as well – to use up vegetables from my CSA in my fridge. Here I am using some leftover steak but you could really use any leftover meat for this recipe. I was experimenting with various flavors and it wasn’t quite right until I added a surprising ingredient – raw cashew butter. What a great combination of flavors!
- 2-3 Tbsp homemade ghee or coconut oil – where to buy quality fats and oils
- 1/4 cup chopped onion
- 2 carrots, sliced
- 1 bell pepper, sliced
- 6 shitake mushrooms, sliced
- 1 knob ginger, minced
- 5 cloves garlic, minced
- 3/4 cup coconut milk
- 1/4 cup kimchi
- 3 Tbsp apple cider vinegar
- 3 Tbsp raw honey – where to buy natural sweeteners
- 2 Tbsp sesame oil – where to buy quality fats and oils
- 2 Tbsp raw cashew butter – where to buy nut butters
- 1 tsp fish sauce
- salt to taste – where to buy salt
- 1 head broccoli, chopped into small florets
- 1 cup sliced leftover meat (steak, chicken, lamb)
- 1-2 cups leftover rice
Heat saute pan on medium high. When hot, add ghee and onion and a pinch of salt. Saute onion on medium heat until softened. Add carrots and peppers and saute another 5 minutes. Add garlic and ginger and mushrooms and more ghee if necessary. Cook another 3-5 minutes. Add coconut milk, kimchi, vinegar, honey, sesame oil and cashew butter and bring to a boil. Lower heat down to medium and add broccoli florets and the fish sauce. Cover and cook on low until you plan to eat – you can even refrigerate and warm up before you eat! 5 minutes before serving, add in cooked leftover meat to warm. Serve with leftover rice.
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