Ever had those Sunday nights where the fridge is scarce, but you really don’t want to venture to the grocery store?

 

It’s that kind of night for Jimmy and I. “Chef Jimmy” is using his creative cooking skills to help him create a dish using the little bit of food that we have.

Ingredients: 

• Celery (Leftover from previous Chicken & Potato soup)
• Red Cabbage
• Vegetable potstickers
• Pork (Leftover from Pork potstickers)
• Green Onions
• Cilantro Stems (Leftover from potstickers)
• Eggs
• Butternut Squash
• Peanuts
• Rice Wine Vinegar
• Light Soy Sauce
• Hoisin Sauce
• Salt/Pepper
• Sriracha
• Fish Sauce
• Rice Noodles

What do I do with this stuff?

 

Butternut Squash:

• Cut
• Cube roasted at 400 degrees
• Add Salt/ Pepper/ Olive Oil

 

Main Dish:

• Pre Prep: Hydrate Rice Noodles in hot tap water for 20 minutes.
• Pre Prep: Crush Peanuts.
• Place your pan on oven top at high heat.
• Add Olive Oil to pan.
• Add Celery to pan.
• Add Cilantro Stems to pan.
• Add Cabbage to pan.
• Add Salt/Pepper/Red Chili Flakes.
• Take cooking utensil and mix altogether.
• Add pork.
• Add eggs.
• Add Sriracha.
• Add Hoisin Sauce.
• Add Rice Wine Vinegar.
• Add Soy Sauce.
• Plate your dish.
• Add Peanuts to top of dish. (If you have a lime, then it is a nice touch)
• Dinner is served, ya’ll.