Delicious Chicken Lettuce Wraps

These lettuce wraps were so delicious!  The whole family enjoyed!  I have one other lettuce wrap recipe on this site, but I find them a little too sweet.  These have a good balance between sweet and spicy, and yum!  (I used damndelicious.net's recipe as a guide and then tweaked to my liking!)

This is also my favorite kind of recipe for a busy day.  I chopped the vegetables early in the day (would have been great to prep the day before as well), as well as cooked and cubed the chicken early.  Because in this style of recipe the vegetables are meant to keep some crisp-ness, the vegetables are only cooked for a moment.  Prep early, then have dinner on the table in 20 minutes or less!

Prepped

Stir in vegetables

Serve and enjoy!

- 1/2 cup Hoisin sauce

- 4 tablespoons soy sauce

- 2 tablespoons rice vinegar

- 1-2 tablespoons Sriracha (optional to taste)

- 2 tbsp canola oil

- 1 tbsp sesame oil (optional)

- 3 large chicken breasts, cooked and then cubed (or 2 lbs of ground chicken)

- 3 cloves garlic, minced

- 2 in ginger, minced

- 1 onion, diced

- 3 baby bok choy, cored, chopped

- a handful of shredded carrot, or about 2 carrots, peeled and shredded

- 3 green onions, thinly sliced

- 1 head lettuce, for serving

Mix sauce ingredients.  Set aside.

Heat oil in large saute pan over medium heat.  Add chicken, garlic, ginger, onion.  Stir and allow to cook for 3-4 minutes.  Add sauce.  Stir to combine.  Allow sauce to come to a bubble.  Reduce heat to low.  Add vegetables and stir to fully combine.

Serve and so much enjoy!  As an entree, I serve with lettuce and a roasted vegetable like green beans or carrots.  For the leftovers, serve over rice or riced cauliflower.  

Vegetable Curry Soup

It is no secret at this point that I go through seasons of learning and enjoying certain flavor profiles.  Then, after a while I move on to the next flavor obsession.  Well, right now, it is Thai and other Southeastern Asian flavors.  I am so proud of this soup!  I love the light, clean feeling of vegetable soup, but I don't like giving up my flavor.  This. soup.  Try and enjoy!

Making broth.  Cook sweet potato, onion, garlic, and ginger til soft.  

Puree.

Chop some beautiful and tasty vegetables,

 then add to the broth.

Enjoy!

how is that picture for a southern girl enjoying Asian flavors?! ha!

- 1 red onion, divided, sliced and then quartered
- 3-4 garlic cloves, sliced
- 1 -1 1/2 in ginger, sliced
- 1 medium sweet potato, chunky dice
- 2 quarts chicken broth, or vegetable broth to make vegetarian
- 1 tsp curry powder
- 1 tsp salt and pepper each

- bok choy, 1 head, chopped
- 6 Roma tomatoes, diced
- carrot, 1 medium, thinly sliced

- 2-3 oz bean thread noodles (optional)
- chicken breast, 1-2, cooked, seasoned and diced (optional)

Saute 1/3 of the onion, garlic, ginger for one minute over medium heat to soften.  Then add the sweet potato, seasonings, and enough of the chicken or vegetable broth to cover the sweet potato.  Simmer for approximately 15-20 minutes until the sweet potatoes are soft enough to pierce with a fork.  Puree and then add back to the pot.  Slowly stir in the rest of the broth.  Taste the broth and season with extra curry, salt, and pepper to taste.  Bring to a simmer.

Add in the vegetables.  Simmer for 20 minutes or longer depending on how crisp you would prefer the vegetables.  If using, add the bean thread noodles (which  my kids love and call them "slippery noodles") for the last 5 minutes.  Or, if using, add the diced chicken as you add the vegetables.

This was so good!  Enjoy!

One Pan Teriyaki

This recipe came across my computer screen when I was looking for something else.  I quickly added it to the "to try" list!  Pioneer woman says to drizzle Teriyaki Sauce, but with Whole 30 and with our youngest not able to have soy, I came up with a substitute sauce.  We ate this last night.  I want to quickly write down what I did, because we all liked it!

This was also inspired by us trying something new every week of Whole 30.  Bok choy was the new this week.  Another hit with everyone!  Okay, with no further commentary, 

- 1/3 cup soy sauce, or coconut aminos
- 1/3 cup mirin
- 1/3 cup rice vinegar
- splash of sesame oil
- 2 cloves garlic, minced
- 1in piece of ginger, minced

- 18 asparagus spears
- 3 heads bok choy, halved
- 1-2 green peppers, sliced
- 8-12 green onions, trimmed
- 4 thin pork chops, or 2 chicken breasts

Mix the first 6 ingredients.  Set aside.

Put asparagus, green pepper, and green onions on bottom of a sheet pan or over-sized dish.  Arrange bok choy along edge.  Drizzle half of sauce mixture over the vegetables.  Put pork chops or chicken on top.  Salt and pepper the meat.  Drizzle the rest of the sauce over the meat and vegetables.

Bake at 375 for about 20 minutes, or until the meat is cooked through and the vegetables are tender.

Serve as is, or over rice.  Enjoy!

Tempura

Shrimp and Green Bean Tempura

So many recipes to share, so little time!  Here is a quick one that is wonderful!  We had a "take-out Friday night" with the kids.  I served the tempura shrimp and green beans family style.  The kids were so excited!  They loved it!  Definitely fun to shake up the norm with something like this.

Tempura Base:

- 1 cup flour

- seasonings

- 1 cup club soda, cold

Heat a couple inches of oil to 350 degrees.   Dry what you are tempura-frying.  Mix seasonings into flour.  Mix club soda into flour.  Batter will be lumpy.  Coat items in batter.  Drop in oil.  Takes about 3-4 minutes to brown.  

For green beans:

Cook green beans in cold water for 3 minutes.  Rinse in cold water to stop cooking.  Dry off.  Then follow above instructions.

For Asian tempura:

Season flour with salt, pepper, ground ginger, garlic powder (1 tbsp of sesame oil, optional).  Just soy sauce for a dipping sauce or favorite spicy Asian dipping sauce for serving!

For pickles:  

Dry well.  Season flour with salt, pepper, garlic powder, pinch of cayenne pepper and a tablespoon of the pickling liquid.  Ranch dressing for serving

For all:  

After frying, place on paper towels to get rid of any excess oil.  Fry in batches.  Then, keep in a low degree (like 175-200 degrees) oven to keep warm while finishing the batches. 

Fried Pickles

Sweet-and-Sour Meatballs

Pioneer Woman's Freezer Meatballs, brilliant, tasty, love.them.

I have already made this recipe twice.  This is one of the recipes she includes in her cookbook for using the freezer meatballs.  The kids loved it!  Will and I loved it!  I love including pineapple in savory dishes.  I love Asian and Asian-inspired.  Seriously, when I say, "meatballs for supper," the kids say, "yay!"  Quick, easy, delicious!

- 2 1/4 cups pineapple juice

- 1/2 cup packed brown sugar

- 1/2 cup rice or white vinegar

- 1/4 cup ketchup

- 1 tbsp soy sauce

- 1 tbsp corn starch

- 1 20-25 count bag of freezer meatballs

- 1 tbsp sriracha, more or less to taste

- 1 cup drained (or Fresh) pineapple chunks (I use the jar of pineapple chunks in 100% juice, as both the pineapple juice and the chunks)

- 4 tbsp sliced green onions

- 1 1/2 cups rice of choice (more or less to family's need)

In a large skillet (with a lid), combine 2 cups of the pineapple juice with the brown sugar, vinegar, ketchup, and soy sauce.  Stir the mixture around and bring it to a gentle boil over medium-high heat.  To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice until smooth.  Then add it to the sauce, whisking to combine. 

Add the frozen meatballs.  Then the sriracha.  And toss to combine.  Cover the skillet and cook for 8-10 minutes, until the sauce has thickened and and the meatballs are heated through.

Stir in the pineapple.  Then sprinkle in 2 tbsp of the green onions.  

Serve over the rice and sprinkle with a couple green onions.

Already can't wait to have again!

Thai Basil Beef (with Lemongrass Rice)

This recipe has been a huge winner in our house!  I served it to guests one night.  And, I have made it twice since for the family!  I love Asian food! and this recipe is now on the keep-making list!  

The orginal recipe, a pinterest success from halfbakedharvest.com whose pictures are way better than mine and totally sold me on nee-eeding this recipe in my life, called for a lemongrass rice.  It was good.  But, I have also made it with just normal white rice.  Both were great!  Lemongrass rice, coconut-milk rice, white rice, you pick!

For the Lemongrass Rice

- 1 cup uncooked jasmine rice

- 1 cup coconut milk

- 1 cup water

- 1 tablespoon toasted sesame oil

- 1/4 cup fresh lemongrass, chopped

For the "slaw" topping

- 2 large carrots, but into matchsticks

- 4 baby bell peppers, sliced (or 2 red bell peppers)

- 1 hot red pepper, sliced (or jalapeno)

- 2 green onions, chopped

- 1 tbsp fish sauce

- 1/2 tsp honey

- juice of one lime

- 2 tbsp soy sauce

For the Thai Basil Beef

- 2 tbsp sesame oil

- 4 cloves garlic, minced or grated

- 2 tsp fresh ginger, grated (or minced)

- 1 lb lean ground beef

- pinch of black pepper

- 1/3 cup soy sauce

 - 1/3 cup sweet thai chili sauce

- 2 cups fresh basil leaves, sliced or chopped, plus extra for serving

- toasted sesame seeds and/or chopped roasted peanuts, for serving.

To make the rice. Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice, sesame oil and lemongrass. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don't take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons chopped peanuts if desired.

Add the carrots, peppers, hot red pepper, green onions fish sauce, honey, lime juice and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.

Heat a large wok or heavy bottomed skillet over medium heat. Add the oil and once hot add the garlic and ginger. Cook 15-30 seconds then add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add 1/3 cup soy sauce, 1/3 cup sweet thai chili sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil.

Divide the rice among the bowls, top with equal amounts of beef. Add the carrots + pepper on top of the beef. Garish with chopped peanuts, fresh basil and toasted sesame seeds.

Seriously good recipe!  Don't be scared by the list of ingredients.  If you already cook Asian, most of this will already be in your pantry.  If you are new to Asian cooking, then you will get hooked and be glad you started your Asian pantry!

Also, some are impressed my kids eat these flavors.  Here is an example of how I serve it.  My 3 year old likes all the dressings and spicy sauces that me and my husband do.  My 6 year old has decided she doesn't want spicy right now.  So, when I am making the slaw, I leave some plain for hers or their plates.  I still hold:  I love the yum of the flavors of Asian and I love the ease of differentiating plates.  We are all eating the same things, just the veggies are not dressed for one or both kids.

"General Tso's" Chicken

Asian goes over so well in this house!  Easy to differentiate plates, easy to make as spicy as you wish, not hard to make, and tasty!  This is one of my favorites of the Asian recipes I have tried lately!  (a Pinterest success from lecremedelacrumb.com)

- 3 large boneless, skinless chicken breasts, cut into bite-size pieces

- 2 tbsp oil

- 1 cup corn starch

- 1 tsp salt

- 1 tsp garlic powder

- 1/2 tsp black pepper

For the Sauce:

- 1/2 cup Hoisin Sauce

- 1/2 cup soy sauce

- 1/2 cup rice vinegar

- 4 tbsp sugar

- 2 tbsp minced garlic (or garlic powder)

- 4 tbsp water

- 2 tsp red pepper flakes (or to taste)

Whisk together corn starch, salt, garlic powder, and pepper.  In a bowl, combine all sauce ingredients, whisk to combine.  Preheat oil in a skillet over medium heat.

Add corn starch mix to a ziploc bag with the chicken.  Seal and then shake to coat chicken.

Add coated chicken to pan.  Saute 1-2 minutes, until browned.  (Chicken will be browned, but not fully cooked through yet.)

Add half the sauce to the pan.  Bring to a boil, then reduce to simmer.  Before serving, add the rest of the sauce.

Serve with rice.  Garnish with sliced green onions (optional).

Enjoy!

Spicy Asian Cucumbers

Anna-Kate is loving cucumbers right now!  I love cold cucumbers, but Will really only wants them if they are dipped in Ranch.  I tried this recipe to make the cucumbers more exciting for Will, and, well, who wouldn't love some yummy [slightly] spicy Asian dressing!

- 1 English cucumber, chopped

- 1 teaspoon Kosher salt

Sprinkle chopped cucumbers with salt.  Let sit for ten minutes.  

- 1 tbsp rice vinegar

- 2 tsp sugar

- 2 tsp soy sauce

- 1/2 tsp sesame oil

- 2 sliced scallions (I didn't have these, still wonderful)

- 1 minced garlic clove

- pinch of red pepper flakes

Whisk together the above ingredients.  Drain the cucumbers.  Toss with the dressing.  Season with salt (if desired).  Top with chopped cilantro.

Such a simple, delicious side! 

Grilled Pork Chop with Hoisin Sauce

Will and I have never had a grill before, so this summer will definitely be marked by playing with the grill!  I randomly received a free Redbook magazine in the mail about a week ago.  This recipe was in it!  It fits the obsession I've had lately with experimenting with Asian flavors, so I added it to this week's menu plan.  It was so good and easy!!  

Another secret of my Asian obsession lately:  the leftovers are so yummy and easy to tweak into a new meal!  I am including the original recipe as well as what I did for leftovers the next night.

- 4 thick pork chops or 6-8 thin pork chops

- 1/2 cup hoisin sauce (found in Asian aisle of grocery store

- 1/3 cup roughly chopped roasted peanuts (optional if you don't want or accommodating an allergy)

- 1 tbsp minced ginger

- 1/3 cup rice wine vinegar or white wine vinegar

- 1/3 cup soy sauce

- 1 tbsp brown sugar

- 1-2 tbsp Sriracha sauce (depending on your taste for heat)

- 1/4 cup roughly chopped fresh cilantro

Mix 8 ingredients together.

Sprinkle pork chops with salt and pepper.  Cook chops on the grill (could always pan saute if don't have a grill).  

Brush sauce on meat after taking the meat off the grill.  

I served with grilled corn on the cob and cold sliced cucumbers.  It was so yummy and the whole family enjoyed!  Definitely added to the rotation!

LeftOvers

I can not say enough how much I love Asian flavors for the ease of turning the leftovers into something new and delicious.  When I cleaned up supper, I sliced the pork chops in thin slices and then stored with the leftover sauce in the refrigerator. 

- 1/2 red pepper, thinly sliced
- 1/2 package slaw (I often use Trader Joe's broccoli slaw, but any cabbage slaw would work)
- leftover meat and sauce
- cellophane noodles (found in Asian noodles)
- 1/4 cup cilantro roughly chopped

Cook noodles to package directions.
Meanwhile, heat a tablespoon of oil in a pan.  Add red peppers.  Saute for a few minutes.  Add the slaw.  Stir together.  Add the sliced meat as well as the sauce.  Stir together.  Allow to simmer until the meat is heated through.

Drain the noodles.  Add to the pan.  Toss together.  Stir in the fresh cilantro.  Serve!

The leftovers were just as good as the original!  This particular night I heated a small portion in a separate pan as the larger pan. In the larger pan, I added extra Sriracha to give some extra heat for us adults!  Both kids and adults enjoyed the noodle dish!  (The kids love that cellophane noodles are slippery.)  

Try this one!  You will love it!

Pasta with Peanut Sauce and Chicken

Asian.  Pasta.  Better the next day.  Good cold or hot.  Take out made at home.  

I am absolutely still on my Asian kick.  My pantry is expanding toward Asian; my house eats something Asian-inspired at least once a week these days.  Such a good buck-stretcher, left-over user, and crowd pleaser at this house.  

This one absolute fits all that.  Everyone enjoys it!  Comes mostly from the pantry, yes please!  And it tastes like Friday night take out, just made at home.  I am a sucker for this type recipe.  This comes from a friend (the same friend who shared "Citrus Chicken," a few posts ago); I love recipes from friends!  

- 12 oz linguine 

- 1 cup chicken broth

- 6 tbsp rice vinegar

- 4 tbsp soy sauce

- 4 tbsp peanut butter

- 1.5 tbsp minced garlic, about 4 cloves

- 1 tsp ground ginger

- 1 tsp crushed red pepper (or less/more to taste)

- 2-3 chicken breasts, cooked and cubed or shredded

- 1/4 cup fresh cilantro, chopped

- 1/4 cup chopped dry roasted peanuts

Cook the pasta according to package directions.  Drain and keep warm.

While pasta cooks, combine broth and next 6 ingredients in a small sauce pan.  Cook over medium heat until mixture comes to a simmer, stirring occasionally.

Add the broth mixture to the warm pasta; stir well.  Add chicken and cilantro; toss gently.  Sprinkle with peanuts.  Allow pasta to sit a few minutes to absorb sauce.  Serve and enjoy!!

Truly perfect for a take-out mood!

Thai Glazed Chicken Lettuce Wraps

I served these lettuce wraps with the soup in the previous post.  This dish was so saucy yet light, and definitely packed a major taste punch!  It was also so easy!  By the end of this two-dish Thai meal, I felt like both were simple and quite repeat-able!  These lettuce wraps...yyuumm...I am already trying to find a time to make them again!

The question:  are they as kid-friendly as suggested?   Anna-Kate is becoming the typical 4 year old.  She has a diverse palate but is not loving it when things "don't look good."  Once she was coerced lovingly persuaded to take the first bite, she enjoyed it.  I think after continuing to offer them and a little age she will actually admits that she likes them, haha!

- 1 lb chicken breast, cut into thin slices (I cut mine into bite-size pieces)

- grill seasoning (suggested:  Montreal Steak Seasoning), or just salt and pepper would work too

- 2 tbsp vegetable oil

- 2 tbsp minced ginger root

- 4 cloves garlic, minced

- 1 large red bell pepper, seeded and thinly sliced

- 1 cup packaged shredded cabbage and carrot mix (I used shredded broccoli mix, which was tasty as well)

- 3 scallions, chopped on an angle

- 1/2 cup plum sauce  **

- 2 cups basil leaves, loosely packed

- 1 tbsp fish sauce

- iceberg lettuce

- 1/2 seedless cucumber, chopped  (optional for serving, I tried it but no one else did.  Added a little crunch, but not necessary for the flavor)

Sprinkle the chicken with the grill seasoning.  Heat a large skillet to screaming hot.  Add vegetable oil, then the chicken.  Cook chicken, stirring constantly, about 2 minutes.  Add the ginger, garlic, pepper, cabbage and carrot mix, and scallions, and stir-fry for another 2 minutes.  Add sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves.  Add fish sauce and turn to coat.  

Place spoonfuls of chicken and vegetable mixture into a piece of lettuce with cucumber and fold over to eat, like a small taco.

** The plum sauce was easily found in the Asian aisle of Harris Teeter or Food Lion or probably most grocery stores!.  When we ate this as a family, I used the plum sauce as directed.  When we ate this with our friends the night before, I did half plum sauce and half Thai Spicy Chile sauce (Thai Kitchen brand).

For me and Will, this quickly went into the favorites pile!  We love anything with a good flavor profile.  We both also love Asian food!  It is an added bonus that I am finding these Asian dishes are not difficult!!  Hope this inspires you to make your own Asian as well!

Thai Chicken Noodle Soup

After too much take out and cheap restaurants, it has felt so good to cook again!  We have been in our new home about 6 weeks; it was time to let this kitchen know what I like to do...cook!  I have a couple new recipes to post, so let's see if I can get them up over the next couple days!

The first is from this weekend.  We had friends over who don't mind when I experiment on them.  My first Thai dishes...YUM!  All four of us pretty much licked our plates and bowls clean!  This soup is such a great, light, refreshing flavor!  And, it was easy and quick!  A must to fix again and to highly recommend to you!

- 2 tbsp vegetable oil

- 1 medium yellow onion, quartered and thinly sliced

- 3 garlic cloves, finely chopped

- 2 poblano or anaheim peppers, seeded and thinly sliced

- salt and pepper

- 1 cup shredded carrots (I used the packaged broccoli slaw mix; it was great too!)

- 6 cups, 1 1/2 quarts chicken broth

- 1 1/2 pounds chicken, cut into bite-size pieces

- 2 small bundles from a 3.75 oz package of bean noodles (recommended:  Kame)  [I found these at Harris Teeter in the Asian food section.]

- 3 tbsp cilantro, finely chopped

- 15 fresh basil leaves, roughly chopped

- 1 lime

Heat a  large soup pot with vegetable oil over high heat.  Cook the chicken through and then transfer to a plate.  Add the sliced onions, chopped garlic, and sliced peppers to the pot.  Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes.  Add the carrots and chicken broth.  Cover with a lid and bring to a simmer.  Once simmering, return chicken to the pot.  Simmer 5 minutes.  Then add bean noodles and simmer 5 more minutes.  Remove the soup from the heat.  Add the basil, cilantro, and juice from one lime.

Yum!  An easy and tasty addition to the recipe box!

Lo Mein Stir Fry

Lately Will and I are loving Chinese.  We have indulged in Pei Wei's take out a couple times in the last couple months, put the kids to bed and then enjoy yummy Chinese on the couch while we chat or watch a movie.  Perfect date night in!

On the most recent Worst Cooks in America show, they had to make their own Chinese take out.  I have been wanting to conquer more Asian cuisine myself, so Will and I made our own Chinese take out last night (using Bobby Flay's recipe on Worst Cooks's as our guide but not exact recipe).  It turned out perfect!  One of the best parts, we already had 90% of the ingredients in our pantry/fridge.  I told Will I could envision this being a great recipe for using up left over fresh veggies from the week.  (Only the ginger root, mushrooms, and noodles were bought for this one!)

Here is our station of vegetables, only the ginger root left to be attacked.  If you have never used it before, definitely try it.  It will revolutionize your dish!  Cut off about a one-inch portion.  Peel it.

Grate it.

Another super useful trick I had never tried before.  Put the onion, garlic, ginger in at the same time as the oil.  Then heat.  It will flavor the oil.  Then remove the onion, garlic, and ginger, leaving the now yummy-fied oil.  

Add the mushrooms first.  Saute. Then add the cabbage, carrots and celery.  

Add the liquid.  Then add the noodles.  Toss to combine.

Serve up and enjoy!

- 2-3 tbsp vegetable oil
- 1-2 tbsp grated fresh ginger
- 3 cloves garlic, pressed
- about a 1/4 of an onion (whatever on hand) thinly sliced or 1/2 a shallot sliced thinly in half-moons

- protein of choice - This time we used egg, but shrimp, chicken, steak, ... anything would be great!

- mushrooms
- 1/2 -1 cup thinly sliced cabbage (I used pre-cut cabbage for coleslaw)
- julienne some vegetables; I used 2 carrots, 1 celery stick.  Squash was one of my immediate "this would be a great addition" thoughts.  Just use up veggies from your fridge!

- 2-3 tbsp soy sauce
- 2-3 tbsp rice vinegar (I used one tbsp of sesame oil because it is what I had
- 2-3 tsp chili paste (we used a tsp of tomato paste mixed with a little spicy sauce we had)
- 1/4 cup chicken stock

- lo mein noodles, thin spaghetti, or rice noodles, cooked to package directions  (We had never tried rice noodles, so we tried those - great!)

- For garnishing:  juice of a lime, or cilantro sprigs, or sliced scallions, or chopped peanuts


Put the vegetable oil in the saute pan with the grated ginger, garlic and onion.  Saute over medium heat until softened.  Remove the ginger, garlic, onion.  Set aside to be added back in later.

Saute your protein of choice in the oil, if using.  (We scrambled our egg in a different pan.)  Remove meat, tent loosely with foil to keep warm, to be added back in later.

Add mushrooms to pan.  Saute until softened, 2-3 min.  Then add cabbage, carrots, and celery (or whatever veggies) and toss to combine.  Add the chicken stock and other liquids to the pan.  Toss to combine.

Add the noodles and reserved garlic, ginger and onion, as well as the protein.  Toss to combine.  Heat through, 1-2 min.

Serve. Garnish.  Enjoy!

I can see so many stir-fry's in my family's future!!  If you like Chinese, try this!  You will only be sorry that you didn't try it before!