February 28, 2017 — Chinese
This is typical of the food that Peter and Leo responded to when devising this blog. Working from home, I often knock-up a quick hot soup from leftovers and the storecuboard – it’s fairly easy, just take what ingredients you have and add it to some stock!
We'd love to see a photo when you plate up, please share #WhatDadCooked
Share this yummy recipe with a friend on WhatsApp
Follow us on Instagram — @WhatDadCooked
Leftover duck – or one raw duck breast
Leftover noodles – or 100g dried oriental noodles
One 400ml can of chicken consomme – or 400ml chicken stock
3 thin slices of ginger unpeeled
1 large clove of garlic
200g pointed green spring cabbage or other type of cabbage or Chinese leaf
150g bean sprouts
3 spring onions
Chopped chilli to taste (optional)
1 tbs hoisin sauce
1 tsp light soy sauce
Squeeze of lime
Please also share and drop us a comment further down the page.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
Sign up to the WDC newsletter for the latest recipes, foodie stories and ingredient specials!