Chicken Soup with Shrimp, Cabbage, and Snow Peas; Stir-Fried Chicken, Cabbage, and Bean Threads

Here are two meals that complement each other and form a base for a week of healthy lunches and dinners!  Enjoy!

Chicken Soup With Shrimp, Cabbage, and Snow Peas
Serves 4-6

6 cups homemade chicken broth made with a whole chicken, in pieces (make chicken broth as you usually do)
1 tsp salt
1 tbsp soy sauce
1 medium carrot, diced
1 stalk celery, diced
1 small onion, diced
1 cup thinly sliced cabbage
1 cup tightly packed snow peas
1/4 pound small shrimp, peeled deveined
pepper to taste
1 minced scallion

Cook chicken stock - reserve chicken for recipe that follows.  Bring broth to boil in a large saucepan over medium-high heat.  Add salt and soy sauce.  Reduce the heat to medium and add the carrot, celery, and onion.  Cook for 5 minutes, then add cabbage and peas.  When it comes back to a boil, reduce the heat to medium-low, cover, and simmer for 5 minutes.  Uncover and add the shrimp.  Cook until they turn pink and firm, 3 to 4 minutes.  Turn off the heat.  Stir in the white pepper and scallion.

Stir-Fried Chicken, Cabbage, and Bean Threads
Serves 4

1 tbsp oil
2 cloves minced garlic
3-4 thin slices ginger, peeled and minced
2/3 cup shredded chicken (from reserved)
1 small onion, thinly sliced
2 cups thinly sliced cabbage
1 tbsp soy sauce
2 tbsp white wine
1 cup bean thread noodles (thin noodles), cut and cooked
1/4 cup cilantro, chopped

Heat oil over high in a large skillet 1 minute.  Add garlic and ginger and stir fry 1 minute.  Add chicken and stir fry 1 minute.  Add onion and cabbage, stir to mix, then add soy sauce and wine.  Continue to stir-fry until chicken is fully cooked, cabbage is soft but firm, and onion translucent, 3 to 4 minutes.  Add bean threads and stir until they are soft and translucent.  Add the cilantro and toss to mix.  Transfer to a platter and serve.

Use the leftover chicken for chicken salad, and chicken and rice.