Yummy Yummy Stir Fry

Chicken (2 breasts) [or tofu or other meat]
Ramen Noodles (1 package)
Broccoli, chopped into small florets (Small crown)
Onion, cut into large chunks (1/2 onion)
Leek, thinly sliced (1 small or medium, white part only)
Cornstarch (1 tbsp)
Sugar (1 1/2 tbsps)
Vinegar (1 tbsp)
Soy Sauce (1 tbsp)
Kung Pao sauce (1 tbsp) [I use Lee Kum Kee brand]
Garlic Salt

Chop all your veggies. While you’re chopping defrost your chicken in the microwave. When you’re done chopping the veggies, steam the broccoli and the carrots using your preferred method (I think microwave is easiest). Put your ramen noodles in some boiling water and let them soak until you’re ready for them. Slice the defrosted chicken breasts and put them in a frying pan or wok along with the onion and 2 tbsps of oil. Fry on high heat until chicken is browned and onions somewhat fried. Remove pan from heat.

Mix up sauce by adding cornstarch to 2 tablespoons water. Dissolve gently, then add vinegar, soy sauce, kung pao sauce, sugar and garlic salt. Adjust to taste.

Add sauce to chicken and onion pan along with steamed veggies, leeks, and drained ramen noodles. Cook at medium-low heat until sauce thickens.

I’ve done lots of stir fry experimentation (I like them as inauthentic as possible) and this is the yummy yummiest.

Wolfgang Puck’s Hearty Potato & Cheddar with Bacon Soup

Bacon, chopped (1/4 lb)
Butter (1/4 cup)
Leeks, chopped (2 small)
Onion, diced (1 large)
Carrot, peeled, chopped
Garlic, minced (1 clove)
Flour (1/2 cup)
Chicken Broth (6 cups)
Russet Potatoes, peeled, cut into 1/2 inch cubes (3 lbs)
Sharp Cheddar, grated (1 lb)
Salt (1/3 tsp)
Pepper (1/4 tsp)
Whipping Cream (1 cup)

In a large saucepan cook bacon over medium-high heat until crisp. Remove with slotted spoon, set aside. Drain all but 1 tablespoon drippings. Add butter and melt.

Add leeks, onion, carrots and garlic and cook for 5 minutes. Stir in flour. Gradually stir in chicken broth.

Add potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 minutes or until potatoes are tender.

Place cheese in a large mixing bowl. Stir in about a quarter of the hot soup, mixing until smooth. Return cheese mixture to saucepan.

Gradually stir in heavy cream, salt and ground pepper. Continue to heat soup until almost boiling.

Taken from: http://www.wolfgangpuck.com/recipes/view/4063/Hearty-Potato—Cheddar-with-Bacon-Soup