Chicken Chow Mein

A simple, quick, filling recipe. There are enough textures to keep things interesting, the ingredients are simple enough to make a cheap week-night option and the left overs (all the left overs. So many left overs) reheat beautifully.

Ingredients:
2 chicken breasts
1/4 cup + 1 table spoon Chinese stir fry sauce
2 cloves of garlic, minced
1 small cabbage
1 bag of chow mein noodles
1 cup carrots, shredded or julienned
1 bunch of green onions
Couple of handful of bean sprouts
Peanut oil
ingredients

***

1. Cut the chicken into cubes. Pour 1 table spoon of sauce over the chicken. Stir to coat and set aside to marinade.
chicken

2. Rinse the cabbage and remove the outer leaves. Cut in half and remove the core. Cut each half in half, and then slice thinly.
cabbage

3. Bring 6 cups of water to a boil in a large pot. Drop the noodles and cook for about 5 minutes.
noodle

4. Drain and rinse with cold water. Set aside.
noodles2

5. In a large skillet or wok, warm some of the peanut oil. Add the minced garlic until just fragrant.
garlic

6. Add the marinated chicken and allow to color (1-2 minutes)
chicken2

7. Add the white part of the green onions and the cabbage.
cabbage2

8. Once the cabbage has started to wilt, add the carrots.
carrots

*. Optional step: acknowledge that your cabbage is never going to wilt enough and transfer everything to the pot used to boil the noodles

9. Add the noodles.
noodles3

10. Add the 1/4 cup of stir-fry sauce and 1/4 cup of water. Stir to coat.
sauce

11. Add the green parts of the green onions and the bean sprouts.
sprouts

12. Stir well to combine, allow 1-2 minutes for the flavors to mingle.
combine

13. Serve warm.
serve

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Napa Cabbage and Pork Stir-Fry

Delicious and filling but since it’s mostly cabbage, almost guilt free!

Ingredients
1 pork tenderloin
2 1/2 tablespoons soy sauce
4 teaspoons cornstarch
1 1/2 tablespoons sugar
2 tablespoons rice vinegar
2 tablespoons water
2 lb Napa cabbage, chopped
2 tablespoons oil
2 cloves of garlic, minced
1 tablespoon finely chopped peeled fresh ginger
Optional : Sambal Oelek (1-2 tea spoon, to taste)
ingredient

***

1. In a bowl, combine 1 tablespoon soy sauce, 2 teaspoon cornstarch and 1 tablespoon sugar.
marinade

2. Thinly slice the pork.
slice

3. Toss with the soy sauce and cornstarch mixture. Set aside for a few minutes. In the mean time, wash and chop the cabbage.
coat-meat

4. Mix the water and the remaining 2 teaspoon cornstarch into a slurry. Set aside.
slurry

5. Heat 1 tablespoon oil in a large skillet. Add the pork into a single layer and cook for a few minutes until colored. Then flip and color the other side.
sear

6. Remove the pork from the skillet and set aside.
rest

7. In the same skillet, warm the remaining tablespoon of oil. Add the grated ginger and garlic.
aromatics

8. As soon as they are fragrant add half of the cabbage.
cabbage1

9. Cook over medium-high heat until the cabbage wilts.
cabbage2

10. Add the rest of the cabbage, the remaining soy sauce and sugar. Add the sambal oelek if using. Lower heat to medium, cover and allow to cook for about 5 minutes, stirring once or twice.
cabbage3

11. All the cabbage should fall and become very tender.
cabbage4

12. Add the pork back into the skillet along with any juices from the resting plate. Add the cornstarch slurry. Bring to a boil and cook, stirring often, until the sauce thickens and the meat is fully cooked.
combine

13. Serve over rice.
serve