I froze some of my chicken stock in an ice cube tray so I could use it in future stir-fries, but that still left a generous amount of chicken stock hanging around. I ended up using it to help cobble together dinner last night.
I heated the stock in the big skillet, and added some shoyu and sugar. Then I put in some hijiki and somen noodles (somen are very thin Japanese noodles often used in soups). The combination of the straw-colored somen (ok, so at least some of the straw color came from the chicken stock, not the noodles) and the inky curls of the hijiki was reminiscent of some abstract Japanese print. I tore myself away to sit on the deck and enjoy the sunset.
When I came back, the liquid was all gone and the noodles were hydrated. The final result was a little bland, perhaps, but it was a great way to use up some random ingredients.
In other news, today I found a new sprout sticking up in one of the pots. The Chinese celery has decided to join the garden population.