For dinner the next night I had the leftovers from the doggy bag we took home from Billy Lee’s Chinese Restaurant, with freshly cooked rice and a stir-fry of chicken, mushrooms and sugar snap peas.
The stir-fry was flavoured with oyster sauce, sesame oil and white pepper. Jac threw in the leftover Billy Lee’s broccoli with the sugar snap peas, mushrooms and chicken at the last minute, just to warm the broccoli without overcooking it (since it was already steamed).
I mixed the last pieces of chilli pepper fish with the Peking spare rib sauce. Like the leftover bean curd, it looked dodgy but tasted fantastic! I love leftovers.