Even in this time of harvest and abundance – summer, it is hard to cook just what is going to be eaten.  Then, try to convince a teenager or even a 20-something adult that leftovers are what dinner is going to be.

I knew there were plenty of leftovers that needed to be eaten when I decided, instead of grilling, I would make a stir-fry for dinner.  I have no set recipe for making stir-fry.  I just use this as a frequent way to not waste food.  Generally, this means that we will have stir-fry on Monday evening as the garbage goes out for the week on Monday nights.

I had some corn, cut fresh off the cob the day or so before.  I also had the ever present zucchini and a summer squash.  I had picked up some snow peas at the farmers’ market.  Also thrown in to go over some brown rice was carrots and sweet peppers – red and green.  Then, there was a ribeye that someone didn’t finish and was suddenly deemed a “leftover” and a chicken breast.  While not something I would normally serve together, they made for good protein in the stir-fry.