Stir Fry

Shabbos Dinners.  Good prices at Shop-Rite.  Limited storage life.  All merge to create a stir-fry.  A very big stir-fry.  Last set of onions on sale at Shop-Rite had some that needed to be discarded.  I took an unblemished one.  Baby carrots hanging around in fridge too long.  Parboiled some of those.  Can't make stir-fry without celery.  On sale this week, got a stalk, sliced three ribs.  Mushrooms on their last days.  A few discarded, most sliced.  And what's left of a chicken breast from a shabbos past.  Frozen peas on sale, got those.  Some frozen mixed vegetables would go well.  My remaining head of garlic had gone soft, but I had ample prechopped garlic in a jar.  And parsley on sale.

At the top of my pan rack in an S-hook, I keep a rarely used fleishig wok, though this could have used any large pan.   Let it get hot with ordinary vegetable oil.  Then saute onions, add celery a short while later, then garlic, carrots, and mushrooms in sequence.  Parboil the frozen vegetables.  Strip the meat from the bones of the chicken breast, dice and add.  I had a small amount of leftover quinoa and rice pilaf.  Into the wok for these.  Larger amount of Spanish rice, into the microwave as the side dish.

Then flavoring.  In keeping with the Asian theme of the wok, some unmeasured amounts of soy sauce and rice wine vinegar that had occupied space in the refrigerator door.  Seasonings included a small handful of salt, some shakes of preground black pepper, a middle eastern spice blend, and some ground coriander.  Then the peas and mixed vegetables.  Chopped curly parsley at the end.  Quite a lot.  

Serve from the wok and from the plastic storage container that held the Spanish rice.  The penultimate can of my case of thirty Molson's which I really didn't like much.  That needed to be used up too.

Probably three dinners worth.  And a surprisingly large amount of dishes to wash, as each vegetable went into a separate bowl before its turn to enter the wok arrived.  And each stored item had been in its own plastic container or small saucepan.  Those have to get washed and put away as well.

No recipe on this.  Use what I had on hand, think about what I like, think about potential tastes and blends.  No measurements other than number of onions and celery ribs.  And a unique, satisfying result.