Turn leftover veggies and simple ingredients into a flavorful stir fry with this easy “Art of the Cleanout” formula. A simple way to use what you have and create a quick, delicious weeknight dinner.
The Art of the Cleanout: Stir Fry Formula
There’s a certain moment at the end of the week when you open the refrigerator and pause.
A bell pepper is just starting to soften. A container of mushrooms needs to be used soon. There’s chicken you meant to cook yesterday, and a handful of odds and ends that don’t quite feel like a plan.
It’s easy to see a collection of “almosts” and close the door.
But what if that moment wasn’t the problem…what if it was the beginning?
This is where The Art of the Cleanout begins.
It’s about shifting the way we look at what’s left behind at the end of the week—those wilting vegetables, small portions, and even those left over roasted veggies from last night's dinner—and turning them into something intentional, flavorful, and completely satisfying.
This stir fry formula is the first step. Simple, flexible, and full of bold flavor, it comes together quickly and makes the most of what you already have. It will create infinite possibilities. I been doing this for quite some time with my stir frys and today I will show you how I made this chicken stir fry using this formula.
Once you start thinking this way, you’ll realize something:
You don’t need a perfect plan to make a really great meal.
Enjoy!
The Art of the Cleanout: Stir Fry Formula
A simple way to turn what you have into dinner.
Once you learn this simple formula, you can clean out your fridge and create a completely different stir fry every single time.
Ingredients
This version used chicken, bell peppers, mushrooms, and a quick savory-sweet sauce.
What I Used (My recipe is down below)
-
Chicken - I had chicken that I needed to use
-
Bell peppers - 2 lonely bell peppers that were getting wrinkly
-
Mushrooms - a pint of mushrooms I forgot to use this week
-
Cashews - a staple that I love and always sneak into my stir frys
- Sauce (recipe below)
Make It Your Own
- “Use any protein”
- “Swap in whatever veggies you have”
This is your “works every time” base:
- 1 Tbsp lite soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 1/2 tsp chili-garlic sauce
- 1 1/2 tsp fresh ginger, finely chopped
- 1 tsp garlic, minced
- 1 tsp cornstarch
👉 Whisk and set aside before cooking
Equipment You May Need
- Large skillet or wok - I've made stir frys in both a skillet and a wok, and they both work well. A wok is designed to centralize high heat on the bottom while the sides are cooler. This allows for rapid movement of food from high to low heat. The high walls allow you to toss large amounts of food without spilling, which would not work well in a skillet.
- Cutting board + sharp knife
- Small bowl (for sauce)
- Wooden spoon or spatula - I've always used a wooden fork like this one when I stir fry. It was how I was originally taught in a class by Chef Martin Yan. A nice spatula like this one is great too.
-- Let’s Make It Together
Start by whisking your sauce together in a small bowl. This is your flavor base, and having it ready makes everything come together quickly once you start cooking.
Heat a large skillet or wok over medium-high heat. Add a drizzle of oil, then add the protein (this can be any sliced or ground meat) in a single layer. Let it cook undisturbed for a few minutes so it develops a little golden color, then stir and cook until just done. Transfer to a plate.
In the same pan, add your vegetables. This is where the cleanout magic happens—use what you have. Stir fry for 4–5 minutes until they’re just tender but still vibrant. If using leftover roasted veggies you just want to warm them up, so adjust the timing down to fit that.
Return the protein to the pan and pour in the sauce. Stir everything together and let it cook for a couple of minutes until the sauce thickens and coats everything beautifully.
Add the cashews at the end for crunch, give it one final toss, and serve it hot over rice if you like.
-- Perfecting the Cooking Process
The key to a great stir fry is high heat and quick cooking—this keeps the vegetables crisp-tender and prevents the chicken from overcooking while allowing the sauce to thicken just enough to coat everything evenly.
-- The Art of the Cleanout: Swaps
Cleanout Swaps That Work
- Chicken → shrimp, ground turkey
- Peppers → broccoli, zucchini
- Cashews → peanuts, sesame seeds
-- Add Your Touch
This is where the recipe really shines.
Swap in whatever vegetables you have—broccoli, snap peas, zucchini, even leftover roasted vegetables work beautifully here.
Want a little more heat? Add extra chili-garlic sauce. Prefer it sweeter? A touch more honey balances everything out.
You can even switch the protein—shrimp, leftover steak, or tofu all work perfectly.
Set the Mood
Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.
This is just the beginning of The Art of the Cleanout.
If you’ve ever stared into your fridge wondering what to make, this series is for you. Next up, we’ll take another round of odds and ends and turn them into something completely different—and just as delicious.
👉 Stay tuned for the next installment!
You never know what will turn up next. It could be any of the following ideas:
- Grain bowl, frittata, or a quick soup
BEFORE YOU START (FAQs + Prep Notes)
Can I use different vegetables?
Absolutely—this recipe is designed to be flexible.
Can I make this ahead?
It’s best fresh, but leftovers reheat well the next day.
What if I don’t have chili-garlic sauce?
You can substitute a pinch of red pepper flakes or a little hot sauce.
Do I have to serve it with rice?
No—this is just as good on its own or over noodles.
If you’re new to this, here’s the exact stir fry I made. It’s a great starting point—and once you’ve tried it, you can start making it your own.
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