WHOOOOOOO HOOOOOOOO!!!!!!! We have finally finished off all the leftovers we had from our little gathering last week. Lots of Leftovers They were all delicious, but I am really glad to start cooking first-overs again. The last of the leftovers was the smoked pork. We made it into sliders the first time around, and the second time around, I used it as an Asian stir-fry. My refrigerator is now empty and all the leftovers are gone, so it is time to fill it up again, with more yummy, delicious first-over foods. I wish I could lose all the weight that I have gained as fast as I can get rid of all the leftovers. That just isn’t happening nearly fast enough, unfortunately, but that’s another story for another day.
This was our smoked pork when we first took it off the smoker. This, like everything else we served, was very tasty, so we were not going to let it go to waste, although unfortunately, all this food is quickly going to my waist. From this, we shredded it and used it for sliders first, and from sliders, it became an Asian stir-fry with a lot of vegetables.
This is one of those meals that just kind of grew from using a little bit of this and a little bit of that, which allowed me to use up all the leftovers I had and empty out my refrigerator. I added my leftover pork along with the left over sweet potatoes that I sliced thin; a little extra of both red and green bell peppers, sliced into thin strips; and some green beans, mushrooms, onions, garlic, ginger, basil and lemon verbena (from my backyard). Once everything was cooked, I added some leftover soy-ginger vinaigrette/marinade Seared Ahi Tuna Salad for my sauce, served it over rice with some Asian dumplings, and voila, dinner was done.
Cooking my vegetables. Saute the hardier vegetables first, like the sweet potatoes, green beans and bell peppers then once those are soft and tender, add the rest of the vegetables and the garlic and ginger and continue to cook until they are all done. This is one of those meals that I really emphasize using what you like and using what your have.
Since the pork was already cooked, all I had to do was add it after the vegetables were cooked and then I added my soy-ginger vinaigrette/marinade mixed with a little corn starch to thicken it up, and cooked it all for about another 7-10 minutes. After everything was cooked, I added the basil and the lemon verbena and mixed them in well with the rest of the stir-fry.
Once everything was done, I served it over rice, added some cooked Asian dumplings and topped it off with a bit more basil and lemon verbena for my garnish. Then I finished it all off with a cool, crisp chardonnay that had hints of apples, citrus and melon that accompanied the meal very well. But the best part …… all the leftovers are now done and have been recreated, eaten and enjoyed as something totally new and different from what they were as first-overs.
Soy Ginger Vinaigrette/Marinade
1 TBSP garlic
1 TBSP ginger
1/3 cup soy sauce
1-2 tsp red pepper flakes
1/3 cup rice vinegar
2-3 TBSP honey
1/3-1/2 cup orange juice
1/2 cup olive oil.
2 tsp fresh bail, chopped fine.
Whisk everything together and chill until ready to use.