My House Debra

Like I said, I'm trying to improve the quality of my cooking. Seth and I are needing to go low fat these days and so this recipe came up while I was searching for ways to use cabbage:

1 onion
2 cloves of garlic
2 sticks of celery cut up
1 zuccini
about half of a cabbage shredded up
raw cashews (unsalted)
soy sauce
1 cup of brown rice

Optional Ingredients:
frozen peas and corn
snow peas
Herbs (basil, oregano, parsley)
4 chicken thighs
1 stick of celery
1 onion
1 clove of garlic

Directions:
cut up one onion and a stick of celery. Place into a large soup pot with some water. This will be to cook up your chicken and afterwards will be saved as a broth to make chicken soup. Do not discard Bring to boil and cook chicken. Remove from pan and let chicken cool down
Meanwhile at the same time cook up 1 cup of rice. 1/2 cup of rice to 1 cup of water and a little salt. Bring to boil then turn down on low and simmer for about 20 minutes. It will make 1 cup of rice. If you want to use this time to cook up more rice to be used at a later date that's great too.
( so now you have the chicken ready to go and the rice. ) Shred up your chicken when it cools down and have ready to mix in with the stir fry.

Cut up the onion, carrots, zucchini and garlic and stir fry in wok with a little olive oil. Be sure to cook until the onions are not crunchy or else your stir fry will taste of mainly onions.
Then add your peas/corn and celery into the mix. I use a half of bag of frozen peas and corn. Stir fry for a little while then add the cabbage. Then when the cabbage is beginning to get pretty done add the chicken and rice and soy sauce. Remember you can use any of the herbs you like as well. When you serve be sure and add the cashews to only the portion you serve up. If you have remaining stir fry... the cashews do not do well if you keep them in the mix overnight. Cashews should be a fresh and crunchy tasting part of the meal.

Enjoy. Will last for two meals for a group of 4