Healthy Living in the North

Foodie Friday: Loving leftovers

Leftover Roast Stir-fry

Foodie Friday: Leftover Roast Stir-fry

Does the word “leftovers” strike memories of the mushy, reheated dinners that your mother made you eat as a child? When used right, leftovers can become much more than mush, saving you huge amounts of time on weekday meals simplifying meal prep.

Here are some tips for planning for leftovers:

  • Generally, it doesn’t take any longer to make a double portion of soups, stews, chilies, or casseroles than it does to make a single portion. Save the extra portion for when you are especially busy and don’t have time for meal prep.
  • Leftovers can be used fresh for up to three days before they should be frozen for use at a later date.
  • At the beginning of the week, cook a large quantity of rice, pasta, or quinoa so that you have enough to use in various ways throughout the rest of the week.
  • Buy a large roast or package of meat, which is generally less expensive, and either freeze the leftovers or use them in the next day or two.
  • Remember to refrigerate your food within two hours of serving it so that your leftovers stay safe to serve.

Try this easy leftover roast recipe. It’s tasty and quick for those busy weekday evenings.

Leftover Roast Stir-fry
Makes three servings


  • 1/3 cup low sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 2 cloves chopped garlic
  • 1 ½ tsp minced ginger
  • 1 tsp apple cider vinegar
  • 1/3 cup water
  • 1 tbsp cornstarch


  • 1 tbsp oil
  • 2 ½ cups cut up leftover beef roast (or pork if you prefer)
  • 4 ½ cups chopped vegetables (whatever you have in your fridge or freezer – zucchini, peppers, snap peas, broccoli, carrots, etc.)


  1. Add soy sauce, honey, brown sugar, garlic, ginger, and vinegar in a small pot and heat over medium heat until boiling.
  2. Mix water and cornstarch in a small bowl and slowly add to pot while continuously stirring.
  3. Once the sauce has thickened, it can be removed from heat and set aside.
  4. Heat oil in a wok or large frying pan.
  5. Add vegetables and stir fry on medium-high for three to five minutes.
  6. Add meat and sauce and cook for an additional two minutes or until meat is reheated and vegetables are tender crisp.
  7. Serve over brown rice or egg noodles.


Rebecca Larson

About Rebecca Larson

Rebecca works in Vanderhoof and the surrounding communities as a dietitian. She was born in the north and returned after her schooling. Rebecca loves tobogganing with her daughter in the winter, gardening and camping in the summer and working on her parents cattle ranch in her spare time.