SHE©
Our tradition after Christmas Eve Service is Chinese Food takeout because we have usually worked the service somehow, whether I'm leading worship or we are managing the Guest Services Team; this year, I catered with 600 cake ball truffles. Soooooo, no cooking on Christmas Eve! Of course, that changes come the next morning when we make the traditional Christmas goose. So by day-after-Christmas, it's time to figure something out for leftovers! I took the leftover goose and stir-fried it with veggies in the fridge needing to be cooked, and put it over the leftover fried rice. It was pretty dang good!!
canola oil
1 pnd leftover Christmas goose (or any comparable meat like chicken or turkey)
1 crown broccoli, chopped
1/2 bok choy, choppped
1/2 red onion, chopped
1 cup red cabbage, chopped
1 cup cilantro
1/4 cup peanut butter
3 tbs soy sauce
1 tbs brown sugar
2 to 3 garlic cloves, minced
sesame oil
leftover fried rice (or your own home-made!)
In a wok or heavy pan, coat the sides and bottom of pan up to about 1/2 inch and heat on medium high for about a minute or so. Add all ingredients up to peanut butter and cook through, about three minutes, stirring occasionally. Meanwhile, in a small bowl, combine peanut butter, soy sauce, brown sugar, and garlic cloves. Add to the wok, stir through and let cook for one more minute. Remove from heat. Serve over reheated (or fresh) fried rice!
NOTES: Want low-carb? Simply omit the rice!