Todd and I made quite a little pattern for ourselves on Monday nights this past year at school. We would make stir fry with each other and then watched Heros. It was a good constant besides struggling in Chemistry. So, we decided to make our dish for Todd's family and add egg drop soup. Unfortunately, I only have a picture of the soup.
Stir Fry for TWO people
-Rice
-Carrots
-Celery
-Chicken
-Kikoman Stir Fry Sauce
-Red Chili Sauce
Boil two cups of water in a medium sauce pan. Stir in one cup of rice, reduce heat to low and cover. Rice will be ready in 15-20 minutes.
Defrost and cut chicken into small pieces and fry in oil in a frying pan.
Cut carrots and celery into bit size pieces and add to almost cooked chicken.
Stir in stir fry sauce and mix in cooked rice.
Stir all together, adding sauce to taste.
Put in Red Chili Sauce if you want it spicier. It does not take a lot.
This is pretty basic and super yummy. Again, it makes for easy leftovers, not that you would have any.
The Egg Drop Soup we got off of Food Network. It makes four servings.
Ingredients
- 4 cups prepared chicken stock, plus 2 tablespoons
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 eggs, lightly beaten
- 2 green onions, chopped, including ends
- Salt and white pepper, to taste
Directions
Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately
So there you go. It is a good night of yummy, semi-asian food.
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