Leftover Pot Roast Stir-Fry December 15 2015

This recipe is a great way to use up leftovers and the vinegar changes the entire flavor profile. I made this originally with leftover pot roast, but there's no rules with this recipe, use what you have on hand!

  • 1/2 lb-1lb leftover pot roast (or any cooked protein-beef, pork, chicken, tempeh etc.)
  • 2-3 cups cooked brown rice (this was also leftover)
  • 1 lb sugar snap peas or other fresh vegetable (not frozen)
  • 1/2 cup diced onions (fresh or frozen)
  • 1 Tbsp McClary Bros. Lemon & Ginger Drinking Vinegar
  • 1 Tbsp Sunflower Oil (or other high-heat cooking oil)
Add oil to a large skillet or wok and allow to warm up. Add onions and allow to slightly brown, 3-4 min, longer if using frozen. Add sugar snap peas and lightly saute for 2-3 min. Add pot roast and continue mixing stirring occasionally 3-4 min. Add rice and continue cooking and stirring for 3-4 min until thoroughly heated. Sprinkle the pan with the vinegar and stir for 1 min. Season with salt and cracked black pepper to taste. Serve!