RECIPES
Pan-Asian Flatbread (From Leftover Stir-Fry)
by Livestrong_Recipes | Sep 30, 2015
- PREP
- 12 m
- COOK
- 18 m
- TOTAL
- 30 m
Recipe and photo courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 2
- 4 1/2 oz Whole Grain Naan Flat Bread
- 1/2 cup Low-moisture Part-skim Shredded Mozzarella
- 1 cup Chinese Style Stir-Fry
- 2 tbsp Thai Peanut Sauce
- 1/4 cup Red Bell Peppers, Raw
- 1 stalk scallion(s)
- 2 tbsp Roasted Peanuts, Salted
- 2 tbsp Cilantro
DIRECTIONS
1
Preheat the oven to 425°F.
2
Sprinkle the naan (or two pocketless pitas) with half of the cheese. Chop the cold stir-fry into small bite-size pieces (use leftover takeout stir-fry, such as chicken and broccoli); stir with peanut sauce in a small bowl and scatter onto the naan. Sprinkle with the remaining cheese, bell pepper, and white part of the scallion.
3
Bake on a baking sheet until the naan is well browned and crisp, stir-fry is hot, and cheese is melted and golden brown, about 16 to 18 minutes.
4
Top with the green part of the scallion, peanuts, and cilantro. Cut in half and serve.
