This is just take-out Chinese; the recipe is just to keep track of when I eat it. I usually get it from China City in Sidney, NY.

One serving makes three meals for me.

Vacuum sealed and frozen, it reheats well.

Heat in the sous vide from frozen at 140°F for an hour.

Then transfer to a sauté pan to heat a little more.

I like to add some Chili Bean Sauce (Toban Djan) to add a little more spice.

Serve with rice.