Leftover Vegetable Stir Fry Recipe

Name: Leftover Vegetable Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1 carrots; 2 tbsp oil; 1 tbsp onion; 2 tsp shallots; 2 tsp dice garlic; 10 small cherry tomatoes; 1 cup green bean; 1 tbsp light soy sauce; 1/2 tsp salt; 1 cup 2 bottle of essence of chicken / any stock

Servings: persons

1 medium eggplant
1 carrots
2 tbsp oil
1 tbsp onion
2 tsp shallots
2 tsp dice garlic
10 small cherry tomatoes
1 cup green bean
1 tbsp light soy sauce
1/2 tsp salt
1 cup 2 bottle of essence of chicken / any stock

1
Cut up vegetable into bite size ,with oil saute dice garlic and shallot with eggplant ,carrot,onion and greenbean for a minute
2
Add essences of chicken / any stock or broth available then cover lid for 2 minute in low heat
3
Add okra and cherry tomato then season with salt and light soy sauce then cover lid again for another 2 minutes
4
A gently stir fry just to mix well and dont over do it ( as over stir fry sluce up okra will cause all vegetable to be slimmy ) ,if you prefer real soft vegetable cover lid for another 5 minutes ,then off heat and serve

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium eggplant, 1 carrots, 2 tbsp oil, 1 tbsp onion, and more.

Yes, Leftover Vegetable Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leftover Vegetable Stir Fry

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