Just Another Lunch of Lucious Leftovers

Chicken with Chinese Chives and Chilies, Rice, Watercress and Campari Tomato Salad and Creamy Sesame Carrot Soup. Sound good? So let's make the soup: begin by peeling and chopping coarsely 1 lb. of carrots. Chop 1 large onion. Heat 2 T. vegetable oil in a large saucepan over medium heat and when hot, saute together the carrots, onions, 2 dried red chilies and 2 T. minced or grated ginger. Cook for just a couple of minutes, stirring frequently, before adding 4-5 cups water and 2 T. uncooked white rice. Bring to a boil then reduce heat to a steady simmer; cover pan partially with lid. After 20 or 30 minutes, whenever carrots are soft, stir in 2-3 T. soy sauce or tamari. Remove from heat and allow soup to cool slightly before blending until smooth. Return soup to pot and season with salt (if needed) and white pepper. Simmer gently for 5 minutes to allow flavors to blend. A minute or two before serving, stir in 1 T. toasted sesame oil. Leftovers freeze well.

Thought that was easy? Check out our Chicken with Chinese Chives and Chilies. It's as simple and fast as heating 3 T. vegetable oil in a large skillet or wok, non-stick preferred. When the oil is hot, add 1 sliced onion, 3 cloves chopped garlic and 2-5 sliced green chilies. It's all about how hot you dare to make it. Cook over high heat for a couple of minutes and then add 1/2 lb. boneless, skinless chicken thighs, cut into small, 1" pieces. Stir-fry for a minute before adding a splash of Chinese cooking wine or sake. Add 2 T. oyster sauce and stir until chicken is almost cooked through. This happens quickly. In last minute of cooking add 1-2 cups finely chopped Chinese chives, garlic chives or ramps. Season to taste with salt and black pepper and serve hot or warm with rice or noodles.