Sometimes I feel like we need a meal that has a lot of veggies.   Then other times we need to use up some fresh veggies to free up fridge space.  This happened snout a week ago.  So I tried to remember what we did.

I started with 1 lb of fried/drained ground beef.  Each of the following items was fried/sauted until almost done.   I added the ground beef to a soup pot with 2 cups of water with 2 beef bullion cubes.  Each additional item was added to the soup pot after being fried/sauted.

• 2 cups water
• 2 beef bullion cubes
• 1 lb ground beef
• 1 onion, sliced thin
• 2 celery sticks, sliced thin
• 4 carrots, sliced thin
• 4 large potatoes, quartered longwise and sliced thin

Keep all of the above simmering on medium heat, stirring occasionally. 

Next, I took a head of broccoli and sliced into smaller thinner pieces.  I added them right to the soup pot to steam (with lid on).

Then, I thinnly sliced half of a head of cabbage, and added it straight to the pot (also to steam).  I put the lid on the soup pot for about 10 minutes, letting the steam cook the broccoli and cabbage.

Last, I added about half a cup of soy sauce, 1/4 cup of sesame oil, about 1 tsp of powdered ginger, and about 1 tsp of red pepper flakes, and stirred very well.  (I don’t really measure things when we do a “use what you have” dinner.  So measurements are educated guesses.)  I let all of that steam together about 5 more minutes, stirring often.  At this point, there was no water left in the bottom of the pot.  Dinner was ready.

This fed my family of 7 with many of them going back for 2nds.  There was even enough for breakfast for me.

Note:  be sure to keep stirring the soup pot as you fry and cut up the next veggie.  You may want to use different veggies or meat or spices.  This time, I went with a Chinese flavor.  Don’t be afraid to try different flavors, veggies, or meats.