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
- 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.
