Happy Friday! It’s lucky number 13 for random acts of kindness Fridays. I’m hoping that some of you will join me, even if you don’t post or talk about it. Let’s make this world slightly nicer one day at a time!
Today is “spread the joy” day. I’m in an awesome mood today! My sister is taking me for lunch for an early birthday celebration. I’m a Leo, and as such I believe birthday’s should be celebrated over many days, or weeks! So, since she’s bringing joy to me, I feel I should spread the joy! I have some leftover Guyanese-style chow mein to pack up and give to someone who needs lunch today.
I’ll include my recipe for it … I’m not sure if this also counts as spreading joy, or mediocrity – depending on how it tastes 🙂
Have a beautiful day! If you decide to do a #randomactsofkindness of your own, whatever you choose to do, I hope it puts a smile on their face!
Chicken or vegan chow mein recipe
- Makes: 4-6 servings
- Total time: 30 minutes, cook time: 15 minutes, prep time: 15 minutes
- Note: Traditional Guyanese veggie chow mein doesn’t have tofu, but I’m all for extra protein, especially in a carb dish.
- 1 package of vermicelli, I use Mama whole grain rice brand, if you’re not gluten-free use regular chow mein noodles
- 1.5 pounds of boneless, skinless chicken thighs or breasts, sliced or cubed, or 3 packages of medium tofu cubed
- 1 small onion, thinly sliced
- 2.5 tablespoons of sunflower oil
- 2 cups of mixed bell peppers, thinly sliced
- 2 carrots, thinly sliced
- 1 cup green beans or snow peas, cut into 2-inch pieces
- 5 heads of green onions, finely chopped
- Optional: cilantro garnish
For the chicken or tofu
- 1/2 teaspoon of fresh thyme
- 1 tablespoon of cassareep or substitute with 1 tablespoon of tamari sauce (gluten-free soy sauce) mixed with a teaspoon of molasses or brown sugar
- 3 cloves of garlic, minced
- 1 teaspoon salt
- 1 teaspoon mustard
- 1/4 teaspoon ground black pepper
It’s a long recipe so here’s a link to the rest.