At least once a week I get asked the question, “What’s for dinner?” with which I promptly answer, “a little bit of this and a little bit of that.” That’s my code for I’m not really sure. I usually cobble something together, which as a rule turns out pretty good. Please note, while I am a good cook, I have been known to make on several occasions absolutely terrible meals, which go directly to the compost pile. (Like the rhubarb pie I recently made. I took lovely photos of it and was so excited to share. Note to self, always use more sugar than you think with rhubarb!) Dinner on those evenings ends up being cereal or eggs.
That was my answer to what was for dinner the other evening. I wasn’t really sure. I had leftover chicken and rice, but without a microwave, reheating these can be tricky. I had a new container of mushrooms, a couple of sad-looking carrots, a cabbage that needed to be used up, and realized I could make a pretty good stir fry. It was ready in about 15 minutes and there were leftovers for lunch!
In a skillet, heat 2 teaspoons of olive or canola oil. Add a little bit of chopped onion and carrot and cook for a few minutes. Add some sliced cabbage and chopped mushrooms and sauté until they start to lose some of their moisture. (Don’t worry about the veggie measurements, you never can have too much!) Your stir fry is now basically done, just add the cooked chicken and rice to warm. I added a few drops of fish sauce, which is optional. To be honest, fish sauce smells like bad sneakers, but it brings out flavor and I sometimes add it to dishes sparingly, since it is extremely salty. A couple teaspoons of hoisin sauce, stir, and turn the burner to low to heat everything through for a few minutes. I topped mine with some tiny polka dots of sriracha sauce for a little extra spice. A delicious dinner with a bit of protein and lots of vegetables!