2 tablespoons vegetable oil
2 carrots, thinly sliced
2 cups chopped celery
3 cups chicken broth
2/3 cup water
1 (10 ounce) can sliced mushrooms
2 tablespoons olive oil
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) package frozen mixed vegetables
1 cup cooked chicken breast meat
1 (10 ounce) package frozen mixed vegetables
1 cup chicken broth
1 cup cooked spaghetti
1 cup cooked chicken sausage
1 small onion, diced into 1/4 inch slices
1 medium head cabbage, shredded
1 medium head broccoli, sliced
1 cup chopped onion
1 medium head cabbage, sliced
1 medium head broccoli, sliced
1 medium head cabbage, chopped
1 medium head garlic, diced
1 medium head garlic, diced
1 medium head cabbage, chopped
1 medium head cabbage, sliced
2 sprigs fresh mint
2 sprigs fresh juniper berries
1 pinch ground black pepper
1 pinch ground nutmeg
1 pinch ground cinnamon
4 tablespoons butter, melted
Place fat side down on dish. Place carrots on rack on top. Sprinkle celery on top of carrots. Heat oil in large skillet. Add carrots and celery; stir-fry about 3 minutes or until carrots are opaque. Add mushrooms and olive oil to skillet; add and stir-fry 4 minutes. Add mushroom and olive oil.
Add mixed vegetables and mixed vegetables to skillet; pour over veggies and scramble. Add mixed vegetables again. Fold over and stir-fry about 3 minutes. Return vegetables and vegetables to skillet; mix all together.
Add chicken breast meat; heat through. Add rice and stir-fry about 3 minutes. Add noodles/Chinese-style cooking rice (also called crock), and stir-fry about 3 minutes or until noodles are cooked through. Add mushrooms and opening wine to pan.
Voila! Serve warm.