Tomorrow, a boneless pork shoulder roast (the netted kind). Didn’t get going on it soon enough this evening.
Tonight, I am using the last pound of frozen chicken tenders from Trader Joes. Defrosted them on the counter for about an hour then chopped them up while still a bit frozen.
sauteed garlic in the wok (used peanut oil tonight) then added thinly sliced carrots – julienned but not really thin – and cooked til pretty soft. Removed the carrots, cooked the chicken. In the meantime, I cooked 3/4 cup rice in 1 1/2 cups chicken stock (made that the other day with leftovers backbone and wings from a chicken I cut up, skinned, and froze)
Removed the chicken, wokked the rice for a bit to get it halfway to crunchy. Added frozen peas, then some chopped parsley. A sprinkling of tamari and toasted sesame oil, too.
Smells good – will soon find out if it tastes good!