I used the leftovers from the Orange Chicken to make this dish.  It turned out great and actually including the Orange Chicken got 3 meals because after the stir fry I used the rest in a salad.  The chicken is so moist and tender. I’ll make this again. Try the Ginger molasses cookies for dessert.

Ingredients

• Leftovers from the Orange Chicken recipe
• 1/2 Head of Chinese cabbage broken into pieces
• 1 Cup of sliced and peeled carrots
• 1 Cup of Button mushrooms (in the Orange Chicken recipe)
• 1 Bunch of Enoki mushrooms
• 1 Bunch seafood mushrooms
• 4 Bunches of Bok Choy
• 1 Cup of diced celery
• 1/4 Cup Rice Wine
• 1/4 Cup Soy Sauce

Instructions

1. Saute carrots, celery, cabbage, mushrooms, bok choy, and remainder of Orange Chicken leftovers.
2. Add 1/4 Cup of Rice Wine
3. Add 1/4 Soy Sauce

Serve with an ice cold River City Orange Cream.