Well… Here’s my Better clean out your ffreezer before spring, and boy am I late with this diary, so, cutting to the chase.
A stirfry on rice fills every need, and it also famously sucks up all sorts of leftovers- intentional, as in portioned out foods— or a bit of veg in the drawer of doom.
This morning I salvaged some diced pork tenderloin which have been frozen in a light marinade of
soy sauce
lime juice and zest
honey— A LOT!
chili flake
fresh ginger
crushed garlic
I defrosted it, drained it (save the marinade!) and patted it dry.
Start rice:
Jasmine rice 1 cup
olive oil- a Tablespoon.
Rice into oil.
Add 1 ¼ C water
Bring to boil. Cover. Cut heat Way, way back and set timer for 18 minutes.
All the veg- cut, sliced, whatever- for me it was celery, carrot, mushroom. but not much of any.
HOT WOK!
Pork first-
Then quickly veg- keep it hot!
Add remaining marinade
take off heat.
Sprinkle with sesame oil.
I chopped some windowsill svallions and found the toasted sesame seeds.
The rice done, spoon on top and garnish with anything scrunchy, tasty and fresh.