Chinese chicken stir fry
I do a stir fry of all sorts of veg I have in my fridge, mushrooms, onions, peppers, (cabbage but it needs to be a soft leaf), broccoli, thin slices of carrots, also bung in some frozen peas. I like to add matchsticks of fresh root ginger, and some garlic paste. I buy a tin of water chestnuts and a tin of bamboo shoots, add half of each to the pan and freeze other half for next time. I rehydrate a single portion of egg noodles, drain, chop with scissors and add just before serving. A splash of soy or tamari sauce adds to the authenticity. I also cook it in sesame seed oil.
I ping 2 sachets of chow mein sauce in the microwave. I shred chicken from a roast from a previous day.
We help ourselves to the veg and chicken and spoon over sauce.
I know some wouldn’t think this effortless but it’s dead easy, a bit of a no brainer when I’m tired. I always cook lots so there’s at least two portions over for lunches the next day. A good tip I read on Msnet was to remove the portions you want to save before serving to be sure there’s leftovers.
To make this into a fakeaway night. I cook some basmati rice. Beat two eggs in a cup. Heat some sesame oil, briefly stir eggs into oil, add rice as soon as eggs starts to cook, keep turning mixture and breaking up the egg mixture as it cooks.