Pork and Soybean Stir fry

Stir-Fried Pork and Soybeans

http://userealbutter.com/2008/06/08/chinese-stir-fried-pork-soybeans-recipe/

1/2 lb. pork meat, cut into strips (I prefer dark meat) 
1 lb. shelled soybeans (edamame), thawed
3 stalks green onions, cut into 1-inch strips
3 cloves garlic, roughly chopped
3 tbsps soy sauce
2 tbsps sesame oil
1 tbsp cornstarch
2 tbsps vegetable oil

Mix the pork meat with the cornstarch, soy sauce, and sesame oil until the pork is evenly coated. Heat vegetable oil over high heat in a large sauté pan (frying pan, wok, whatever). When oil is hot, add garlic and green onions and sauté until fragrant. Add the pork to the pan and stir-fry until pork is nearly cooked. Add the soybeans and sauté for another 2-3 minutes. Serve hot. 


Variations:
*I made without the onions, and for the garlic, I threw a little garlic powder in instead. 
*I added 1/4 cup water and used a tad less on the soy/sesame oil for less sodium. 

Chicken and Rice Soup

Hearty Chicken and Rice Soup

Add water, veggies, and broth; bring to a boil. Simmer for five or so minutes and then add chicken. Stir flour and milk to thicken soup. Add already cooked rice. 

Add black pepper, garlic, and chicken bouillon to desired taste. Allow to simmer about 15 minutes; then enjoy! 

2 ish cups water

1 cup broth

1/2 cup veggies

1-2 cups leftover chicken (already cooked)

1/3 cup of cooked rice 

1/8 cup flour

3 tbsp milk

*I didn’t measure the ingredients, so feel free to add or subtract amounts depending on how thick you’d like your soup. 
** This makes 2-3 servings, so adjust recipe accordingly.