After my zucchini post the other day, I realized that a lot of you are way better than me at using things in your fridge before they go bad.
That’s a big deal, you guys. And by that I mean me admitting I’m not the best at something. Or wait…maybe I am the best at wasting produce! That doesn’t sound as good as I thought it would.
So begins Operation Use It Before You Lose It. I am going to do my very best to not only stop my wasteful habits, but I will also be a more conscious shopper. No more buying random items just because I have a moment of inspiration at the store. If I buy something, I have to go home and immediately formulate a plan of action. This can not include a recipe for “Corner of the Refrigerator Squash”. Because that just gets bad for everyone.
My first dish after kicking off Operation UIBYLI (catchy, no?) was inspired by a questionable head of cabbage (probably on it’s last day) and a bottle of spicy Peanut Thai sauce I bought from Tarjay, approximately 3 months ago. I’m a big fan of their Archer Farms products and have yet to be disappointed. My favorite is their pine nut hummus which I ate in about 13 minutes from opening it. No, I have not bought it again since. Anyways, I also had some frozen veggies and whole wheat linguini that wanted to dance, and from that magical combination, Peanut Thai Stir Fry was born.
Peanut Thai Stir Fry
1 T coconut oil
1/2 head of cabbage, finely chopped
1/2 cup mixed pepper strips (I used frozen)
1/3 cup frozen chopped kale
3 carrots, cut with a vegetable peeler into thin ribbons
1 T minced garlic
1/4 – 1/2 bottle of peanut Thai sauce (depending on your preference)
1/2 box of whole wheat linguini
Directions: Cook pasta according to box. In a large sautee pan, heat oil over med-high heat, add cabbage, peppers, kale and carrots and cook for about 8 minutes or until veggies are tender. Add garlic and sautee another minute. Mix in cooked pasta and toss with sauce.
You know how I feel about stir fry. Easy? Check. Quick? Check. Delicious? Check check and check. By the way, this sauce is awesome. It was spicy, but I still added some Sriracha sauce for an extra kick, and had a lot of flavor. You really don’t need a whole lot either, especially because of all the flavor you get from the vegetables. So not only was my belly full and happy but my refrigerator had more room for things like wine and leftover pizza. You know, in case those things were to need somewhere to go…hypothetically. I wonder how pizza would taste dipped in peanut Thai sauce…
You didn’t hear that.