We sliced and diced a whole bunch of stuff to get this stir-fry going. But first we started a pot of brown rice (a couple of garlic cloves minced and melted with a chunk of butter and a little olive oil, 3 cups of water brought to a boil, salt, 1.5 cups of rice, turned down to the lowest setting and forgotten about till dinner time).
There was a small handful of onion sliced, 3 garlic cloves minced, a knob of fresh ginger chopped, 2 handful of green beans halved, half a head of cabbage thinly sliced, 1 red pepper cut (minus a few slices that mysteriously vanished in Lily's vicinity), 3 scallions sliced, and a handful of cilantro leaves chopped. We also juiced 2 limes.
We ate right away. Delicious. The ground chicken meat added a great texture. And Lily did not stop dipping everything she ate in the sauce first.