Stir-fry of veggies and chicken

Tonight I rustled up a quick stir-fry with plenty of veg, chicken and rice noodles. I had some leftover sauce from our Chinese dumpling dinner last night that I wanted to use up. 

Dumplings dipping sauce:

  • Soya sauce, 0,5 dl
  • Rice winegar, 0.3 dl
  • Water 0.2 dl
  • Chives, as much as needed (QB)
  • 1 Garlic glove, grated 
  • Chilli flakes, QB

Veggies in my stir-fry tonight:

1st batch to fry:

  • 8 Broccoli florets, parboiled
  • 1 Carrot, julienne 
  • 1 Yellow Bell pepper, peeled & sliced
  • 0.5 Red onion, sliced
  • 500g Deboned chicken thigh meat, cut in bits
  • 1 garlic glove, sliced
2nd batch to mix in with 1st batch:
  • 1/2 Chinese cabbage, shredded 
  • 150 g Spinach
  • 200g Yellow foot mushrooms, pan-fried separately as they have a high water content
  • Chives, chopped (QB)
Finally add into the stir-fry the dumpling dipping sauce.

Serve with rice noodles.