Are you also like me browsing through cookbooks in the morning trying to figure out what to do with your leftovers and preferably without too much fuss? There are plenty of ideas here at BurntMouth.com on how to use up leftovers and this one is no excpetion.
It is said that bright orangey colored foods encourage appetite and provide our bodies with lots of nutritious elements. Depending of course which veggies you end up using, you should in any case end up with plenty of vitamins.
CHINESE VEGGIE STIR-FRY
(中式炒菜)
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1/2 tsp sugar
- 1 tbsp apple juice
- 1 tbsp rice vinegar
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 onion
- 1 clove garlic
- 2 cm long ginger root
- 2 cup ready to cook veggies (chopped or in matchsticks)
- 2 tbsp sunflower seeds
- 1 tsp sesame oil
In a wok, heat the rest of oil and fry the sliced onions, chopped garlic and chopped ginger. Add the veggies and stir-fry ofr about 5 minutes stirring constantly.
Add the sunflower seeds and after a few seconds, the mixed dressing. Cook through and take off the heat. Serve with rice.

I had mine with brown rice pulao and some really nice home-made seaweed chips.























