Today's supper came from another refrigerator scrounge. I came up with a pretty tasty chicken and scallop stir fry with vermicelli.
In the fridge, I had some remaining green onion, bok choy, a couple of mushrooms, baby carrots, onion, and minced garlic. I had been marinating a chicken breast filet for 2 days in hoisin and soya sauces, with a bit of sesame oil. (No need to marinate this long. I had just got that ready with the intention of cooking it a day earlier...) This morning, I threw in a few large scallops I'd had in the freezer and allowed them to defrost with the chicken in the fridge.
First, I put a pot of water to boil for two blocks of spinach vermicelli. I sliced the white parts of the bok choy, the green onion and mushrooms, diced the onion, and grated the carrots. Then I threw all of these ingredients, plus a half teaspoon of the minced garlic into a very hot, oiled pan. I let those cook, stirring often, for about 3-5 minutes.
In the meantime, I cut the chicken breast into smallish cubes and quartered the scallops. Once the water came to a boil in the pot, I removed it from the heat and put in the vermicelli. When the vegetables were tender, I put the chicken in and allowed that to cook thoroughly, about 3 minutes. For the last 3 minutes, I added the marinating liquid, scallops and green parts of the bok choy and green onion. You may need to add some water to bulk up the sauce. Finally, I drained the vermicelli and added them to the meat/veg mixture and mixed it all together.
It turned out so well, I licked the bowl. Seriously.