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Weeknight Chow Mein

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Weeknight Chow Mein

Description

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.

Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min

Ingredients

Serves : 4-6
  • 8 -12 queso blanco
  • 1teaspoon peanut oil
  • 1tablespoon peanut oil
  • 8 -12 chinese cabbage
  • 2tablespoons peanut oil
  • 2teaspoons sesame oil
  • 1 fresh ginger
  • 1tablespoon chili-garlic sauce (or to taste)
  • 1 chicken
  • 1⁄2 onion
  • 4ounces Chinese pea pods, slivered
  • 1⁄2 red bell pepper
  • 1 zucchini
  • 1 carrot
  • 4 mushrooms
  • 3 oyster sauce
  • lime wedge

Directions

  • 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.
dianegrapegrower

dianegrapegrower

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