Leftover Asian Stirfry

I just threw this together last night and it came out awesome!

Use any of these leftovers in your fridge:
Grilled Chicken or Pork
Thin slice or grate carrots
Celery
Snow Peas
Peppers (any color, rough chop)
White Wine

Pantry Stock
Sliced Water Chestnuts (always buy sliced. same price and no work)
Bamboo Shoots
Artichoke hearts (rough chop)
Chicken, Pork or Vegetable Stock
Tamari, Teriyaki, Peanut sauce, Kung Pao Sauce (pick your favorite or the one you have!)
Onions - (rough chop)
Garlic
Oriental Noodles of choice


Freezer Stock
Green Peas
Snow Peas
Edemame
Peppers (any color, rough chop)

Spices
Red Pepper Flakes

Garlic
5 Spice Powder

Boil water (put some salt in to speed the time) add noodles Cook to tender.

In the bottom of your wok or non-stick pan heat 1-2 tbsp Sesame Oil with 1 tsp red pepper flakes, 5 spice powder.  The spices will release their flavors into the oil.  add the onion and celery first and then any or all of the ingredients that you like from the lists above.  Stir.. Fry... add enough white wine or broth to keep de-glazing the pan.  Taste, add seasonings as required for your preference. Serve with Cooked noodles.

I also made potstickers from the recipe below.. Easy Cheesy... 30 minutes or less for my family of 4