A yummy stir-fry from found food in the fridge


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rowing up, it was always meat and two veg- etables, no matter what was placed in front of us. Potatoes, the staple, then whatever was around – from carrots, to cabbage, there were always, always two other vegeta- bles. And of course meat! Looking back I realize that times have changed. No matter how it was presented, the meal typi- cally featured meat and two vegetables. Gone are the days when veggies are kept separated. Now- adays the whole course can all be stir-fried up into a dish that not only looks amazing, with co- lours that sparkle, but is also extremely palatable! The first time I made this dish was by pure luck


Ian Leatt Foodies


more than judgment. Friends had popped over inad- vertently and surprised me when they didn’t seem to want to leave. Being a host who won’t miss an oppor- tunity to bring on some food, I offered to make lunch for everyone. But I quietly panicked a bit – something that in hindsight I know was entirely unnecessarily. I need only have checked the fridge. Pulling out this bit and that, I finally figured I had enough to create something out of nothing. An idea struck me and I got to work. There were chicken breasts; there were vegetables. I began. Shock, was my first reaction. The aroma brought my senses to life. If this tasted as good as it looked and smelled, this was a winner!


Here is what I had found in the fridge and cup- boards, and how I set about the task:


Ingredients 3 tablespoons olive oil


4 large skinless chicken breasts sliced into thin strips 3 cloves crushed fresh garlic 2 teaspoons oregano


The how-to


Pour the oil in a large, nonstick skillet and turn on the stove to a medium to high heat. Place the chicken strips


Cleaning out the fridge brings on some delicious eating.


1 teaspoon parsley 1 teaspoon thyme 1 teaspoons salt


1 teaspoon freshly crushed black pepper 2 cups grape tomatoes


2 cups green beans (cut into 3-inch lengths) 1 cup sliced yellow squash 1 cup sliced zucchini 1/2 cup yellow pepper strips ½ cup red pepper strips 1 cup large onion sliced


into the skillet to cook. Stir the cooking chicken for 5 to 6 minutes, or until all pieces are a nice golden brown. Now add the following: red and yellow pepper, zuc- chini, squash, green beans, garlic, onion, seasoning, salt and pepper. Cook and stir for a further 7 minutes or until the vegetables are tender-crisp.


Add tomatoes; cook and stir for 2 minutes or un- til tomatoes are slightly softened and chicken is cooked through.


Remove from stove and present to your hungry guests on a small platter; laugh and have a jolly good time with your friends for the rest of the day. This meal blends well with a cold glass of white wine.


Ian Leatt is general manager of Pegasus Publications Ltd.


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