left over stir fry

This recipe is mainly inspirational, since the odds of having this combination of leftovers around the kitchen ever again are practically zero. Of course, with the dr bob anything goes substitution policy, that shouldn't stop anyone from using this recipe as a general guide.

The leftover whole beef piece shish-kebob had caused dr bob's sleeping stomach a little consternation the night his brother-in-law made it. The dr is apparently a real red meat wimp from years of preferring more politically correct nutrition. So chopping it up into small pieces seemed the perfect way to ingest it as a leftover. The parsnips were slowly dying since the alternative mashed potato recipe from which they were left over. The half red onion was a Vidalia or other sweet onion substitute from the spring onion risotto. The zucchini we had gotten for grilling with garlic olive oil on the grill (where else?) but already had some. The leftover summer greens were in danger of expiring from lack of attention. The basil happened to be growing in the kitchen (our first crop) but was rather sparse by this early fall date. Carrots and shallots are always on hand, and lately celery too. The parsley was an offshoot of the Armenian-Lebanese cookout, but a frequent presence as well.


3 T olive oil
1/2 leftover red onion
1 shallot
2 small parsnips, chopped
1 carrot, chopped
1 zucchini, chopped
2 small stalks celery, chopped
maybe 1/2 c white wine, preferably leftover
about a cup of leftover beef shish-kebob, diced into small pieces
1 small slice leftover cooked ham, diced into small cubes
a handful of mixed summer greens, chopped
some fresh parsley, chopped
a couple of fresh basil leaves
about 1 cup leftover spring onion risotto
freshly ground black pepper


  1. So first the onions and shallots get sautéed in the oil in a big frying pan. We used our stainless steel one this time, bought incredibly cheap as a discontinued item in a home store chain that soon after discontinued itself.
  2. Then add the parsnips and carrots, rather hard vegetables. Cook a while.
  3. Then the celery and zucchini.
  4. By this time a little wine helps out since the oil has been sucked into the veggies. Maybe a second shot when that evaporates. Let 'em cook a while.
  5. Then add the meat. Let it warm up.
  6. Then throw in the basil, parsley, and chopped greens. Toss around a bit.
  7. Presto! Serve with freshly ground black pepper. And some plain yogurt on the side.


  1. We ate it all in one sitting. It was that good.
lftovrsf.htm: 6-aug-2001 [what, ME cook? © 1984 dr bob enterprises]