• Some leftover broccoli
• 1 egg
• Some fresh hot pepper, sliced, to taste.
• 5 dried shiitake mushrooms, reconstituted in hot water, sliced
• 2 tablespoons light Chinese soy sauce
• 2 tablespoons dry sherry
• 3 scallions, green parts, sliced
• 1 pork chop, ground or minced
• 1 C leftover rice
• 1-2 teaspoons sesame oil

1. Add 1 T soy sauce and 1 T sherry and a pinch of salt to the pork. Set aside.
2. Heat up your wok and add some peanut oil.
3. Cook the broccoli until it takes on some color, and set aside
4. Add a bit more oil to the wok and throw in the pork. Stir fry briefly until just barely cooked.
5. Add the hot pepper and cook briefly.
6. Add the rice to the wok, breaking up clumps, and stir fry while adding the rest of the soy sauce and sherry until warm.
7. Make some room on the bottom of the wok and add the egg, and incorporate into the rest of the food. Or just throw it in. This isn't rocket science.
8. Return the broccoli to the wok.
9. Add the scallion and toss briefly.
10. Remove from heat and add the sesame oil.
11. Season with salt to taste.

I suspect many people have some scallions bouncing around their vegetable crisper drawer, and an egg or 3 in the fridge. No hot pepper? Use red chili flakes. What, you don't have a rogue pork chop hanging around? Use tofu. Use celery or whatever veg you have. Hell use deli ham for all I care.

Having items like Chinese light (and dark) soy sauce and dried shiitake really help when you're pulling a quick meal together. Lots of flavor and umami for little effort. A meal like this really beats the shiitake out of peanut butter and jelly, of this you are assured.

It just started snowing, so if you'll excuse me I need to figure out what the heck is left in this house to eat. It may be peanut butter and jelly for dinner after all. Any wine pairing suggestions?