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Easy, tasty weeknight recipe. Adaptable to different types of meat; add veges or delete to suit your taste, or what you have on hand. I developed this "cook-and-drain" technique to avoid chow mein that was swimming in liquid. It also makes added thickeners unnecessary. I show varying amounts of noodles and cabbage - I enjoy a chow mein with lots of veges, but others in my family like the noodles. This recipe works well either way.
Preparation Time : 15
Cook Time : 20
Total Time : 35
8 -12ounces whole wheat spaghetti
1teaspoon peanut oil
1tablespoon peanut oil
8 -12ounces Chinese cabbage, shredded
2tablespoons peanut oil
2teaspoons sesame oil
1tablespoon fresh ginger, grated
1tablespoon chili-garlic sauce (or to taste)
1lb chicken or 1 lb pork or 1 lb shrimp
1⁄2 onion , sliced thinly
4ounces Chinese pea pods, slivered
1⁄2 red bell pepper, slivered
1small zucchini , slivered
1 carrot , slivered
4ounces mushrooms , sliced
3tablespoons oyster sauce
lime wedge, to garnish
Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.
Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).
Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.
Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.
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