Leftovers Chinese-Style Antipasto Recipe

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Leftovers Chinese-Style Antipasto Recipe

Leftovers Chinese-Style Antipasto

Jewish mom.

That means, in my mind,  fresh veggies each and every day. So I start every morning with slicing some fresh vegetables – red pepper, some carrots and cherry-tomatoes – and put them in a bowl in the fridge, ready for the kids. Only  they don’t always appreciate it, the marvels, and I sometimes get stuck with leftovers. Because when a day has passed, they don’t look as well, and when they don’t look as well, they don’t quite live up to the criteria of JMAC (Jewish Mothers’ Association Code), and fail completely in the CFFT (the notorious Children’s’ Freshness Food Test). 20150918_122519

But if it all ended there, all would be fine. But there’s another  quirk to Jewish mothers: they hate throwing food. Not so long as it’s at all edible. (Probably some inheritance from worser times…) So with these leftovers, I’m really stuck: Can’t giv’em to the kiddos, but can’t throw’em either. That’s why I just had to invent this:

Leftovers Chinese Style Antipasto

(for an entertaining Slideshow version click here)

1 cucumber

1 carrot

4 pieces of red pepper

Other leftover vegetables (optional)

1/2 teaspoon sweet chili sauce

1/2 spoon soya sauce

1 teaspoon olive oil

Cut the vegetables  into thin slices, you can do it in whatever shapes. For example: rounds for the carrot. Stripes of peppers and half rounds of cucumbers. But you could make stripes of cucumbers and half-rounds or stripes of carrots too. Or you can make a mix of shapes.



Pour a little olive oil (about half spoon) into a pan. Wok is better, but a normal pan can do fine too. When it’s hot, fry the carrots for a short while until you see they begin to change look.


Then add the peppers, and stir-fry together a little. Only then add the cucumbers. The principle is to stir-fry hardest vegetables first, then those which are softer, down to the softest. This way the dish remains always crispy. Use your common sense with other leftover vegetables you may want to add or replace with those offered here.


When all the ingredients begin to soften, add about half  a teaspoon sweet chili sauce and stir-fry a while more. Then add about half a spoon soya sauce and continue frying.



Cool and refrigerate

It could really serve as Antipasto, or hors d’oeuvre, but could be a nice addition to main courses, especially Chinese oriented.

Have you tried it?

Like it?

Please share, so your friends can enjoy it too!

Shabbat Shalom & Bon appetite

Myriam S.

P.S. Here’s a link to a pdf version…


Myriam Solomon shares kitchen tips and much more to make your Shabbat perfect

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