Fail-Proof Asian Stir Fry

This works great for any leftover grilled steak or chicken. Doctor it up with this easy recipe and your leftovers can see another day with confidence. Zucchini is in abundance this time of year. Here is an easy way to incorporate it into your dishes, not to mention it tastes great! It only takes 15 minutes, so is busy-mom-friendly.

What you need:

* chopped onion

* chopped garlic

* Tablespoon butter

* Olive Oil

* chopped green, red, yellow, or orange bell pepper

* zucchini

* broccoli

* toasted sesame seeds

* soy sauce (I prefer low sodium)

* teriyaki sauce

* toasted sesame oil

Assuming your leftover steak or chicken is precooked, that will go into the stir fry last.

Chop up all vegetables listed. Modify or substitue as you choose and use your favorites. In a fry pan, melt butter, add onions until tender and garlic last minute so as not to burn. Burnt garlic= bad flavor. Add vegetables with some olive oil so they have some moisture to cook and brown. Sauté until partially cooked through. Then add about 2 Tablespoons each of Soy and Teriyaki to help brown the vegetables more. When vegetables are tender and almost done, add sliced meat along with a 1/2 teaspoon toasted sesame oil. (A little goes a long way!) Mix through for a few more minutes. The meat will reheat quickly and the flavors will all meld together. Sprinkle with toasted sesame seeds before serving.

Serve with brown rice. (Can also add pineapple chunks to lighten flavor.)

Other possible vegetables to add: string beans, asparagus, or water chestnuts.