Refreshed Asian Stir-Fry with Salmon
Just before I slipped off to sleep last night — a surprisingly sound one considering that I’d just watched another two episodes of my new favorite show, True Blood — I had a culinary ephiphany: the term “leftover” needs to be revamped. (Pun intended.)
“Leftover” sounds distinctly unappealing, doesn’t it? I mean, who wants what’s left over? Even dedicated garage-sale shoppers like to get there at the crack of dawn to get first dibs on what’s laid out in the garage or scattered across the lawn. Calling something a “leftover” doesn’t do it justice at all, especially when that leftover can be re-purposed and used to create something totally new and innovative. Leftovers aren’t leftovers at all — they’re founts of inspiration. They’re tasty ways to save money. They can be the ultimate convenience food, particularly if we go with the well-nigh-forgotten definition of “convenient”: affording accommodation or advantage. (Which commercial “convenience” foods most certainly do not — they afford poor health, strained economies, and overburdened health-care systems.) It’s time to re-create the concept of leftovers!
Henceforth, leftovers won’t be leftovers in this e-kitchen: they’ll be “refreshed” foods. And to usher in the new era, here’s how I made Monday’’s dinner into Wednesday’s lunch by pairing it with Tuesday’s dinner!
Refreshed Asian Stir-Fry with Salmon & Noodles
As the name implies, I simply added salmon and noodles to Monday’s stir-fry (two posts down). I’d baked the salmon the night before for dinner and had saved half of it, so all I had to do was use a fork to break it into chunks while I boiled water for the brown rice noodles. As soon as the noodles had finished cooking, I drained them, added the already-cooked stir-fry to the noodle pot, slid the drained noodles back into it, added the chunked salmon, stirred it, and put the whole thing back on the stove for a minute or two to heat it all through. Right before serving, I drizzled on a bit of extra sesame oil and soy sauce.
There you have it! A fantastic lunch in 7 minutes. (Or however many minutes it takes to cook whatever kind of pasta you choose to use.) How’s that for refreshing?
Enjoy!
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Tags: asian stir-fry, bok choy, cauliflower, leftovers, pasta, peas, salmon
