Chicken stir fry with rice cakes

The Recipe

• 1-2 lbs stir fry chicken
• 2 green onions
• 2-3 cloves garlic
• 1" piece ginger
• 1 pack sliced rice cakes
• 2 stalks celery
• 1 carrot
• 1/2 head cabbage
• Any other veggies you have lying around
• Soy Sauce
• Sesame Oil

Cut all of your veggies into thin strips, small slices, honestly however you want to eat them (I like to julienne everything and thinly slice cabbage).

Mince garlic and ginger, thinly slice the whites of the green onions (the green tops too but put those aside).

Prepare the rice cakes (sometimes you need to soak these in water for a bit).

Cook your stir fry chicken, remove from pan, set aside.

Sautee garlic, ginger, and green onion whites for 30 seconds, then add in all other veggies until soft.

Add your rice cakes and re-add the chicken, give a good few swirls of sesame oil and soy sauce, and cook for 5 or so minutes.

The Bullshit

This is one of my favorite ways to clean out the fridge. It was fried rice for a bit, but after trying various noodles and whatnot, my house settled on rice cakes (the Korean kind, not the Quaker kind) as the medium of choice.

Find your leftover veggie medium for a weeknight dinner if you don't like this one.