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Wednesday, August 27, 2008

Leftover Chicken/pork

Don't you just hate when you take a picture and it turns out blurry? I took a few pictures of tonight's dinner, only for them to come out blurry. Arrgggg!!

Whenever I make dinner and hubby isn't home, there are always leftovers. I'm not a huge eater ( well on some things I am :p) and Mr.B is in his my tummy hurts phase, so there are plenty of leftovers. Last night we had chicken, so naturally there was leftovers. One of my favorite meals to make with leftover chicken is a stir fry. Sometimes I change it up and make Lo Mein, using plain Ramen noodles, instead of rice. Tonight we had Lo Mein. It happens to be one of Mr.B's favorite dishes. I think it's the noodles that intrigue him so much, LOL. Now by all means am I saying that my Lo Mein can rival the authentic deliciousness of a Chinese Restaurant's, but I've been told that mine is pretty tasty. So I'd love to share the recipe.

Chicken/pork Stir Fry/ Lo Mein

2 Tbs veggie oil
3 C of your favorite mixed veggies ( I use broccoli, cauliflower, carrots, celery and onion)
2 C cooked chicken, cubed
1 cube of chicken bouillon
1-2 Tbs soy sauce
1/2 C water
1 tsp minced garlic ( 1 clove)
few sprinkles of ginger
pepper
cornstarch
Cooked rice or plain Ramen noodles

Heat oil in a large skillet. Once it starts to slightly ripple, add the vegetables and garlic. Season with pepper. Saute over med heat for until the vegetable are tender crisp, stirring frequently. Add the chicken, soy sauce, water, ginger and chicken bouillon. Bring up to a simmer. Combine cornstarch with cold water, to make a slurry. Add to skillet and stir thoroughly. Let simmer 2-3 minutes, until it thickens. Serve over hot cooked rice or toss with cooked, plain Ramen noodles.

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