Saturday, September 22, 2018

Saturday Recipe

Not sure why, but I seem to frequently pick up on oriental style recipes.

Cabbage Lo Mein

2 Tbs plus 2 teaspoons sesame oil, divided
3 Tbs reduced-sodium soy sauce
¼ tsp crushed red pepper
12 oz boneless, skinless chicken breast, cut into ¼ -inch slices
8 oz lo mein noodles
1 tsp chile-garlic sauce
3 Tbs vegetable oil, divided
5 oz mushrooms, thinly sliced
4 cloves garlic, minced
2 Tbs chopped fresh ginger
1 bunch scallions, thinly sliced
2 cups small broccoli florets (about 1 large crown)
1 red bell pepper, sliced
1 cup snow peas, halved
4 ½ cups thinly sliced napa cabbage ( ½ head)
¾ cup unsalted chicken broth
1 tsp cornstarch

1. Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside. Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl. Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture. Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes. Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.

Servings: 4

Author: Lauren Grant
Source: Diabetic Living Magazine

Have a great weekend

4 comments:

  1. I love lo mein!!! Out west they call it chow mein. Whereas on the east coast, chow mein is bean sprouts, onions, celery and chicken in a white sauce which is unfortunately made with oyster sauce so I can't have it anymore.

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    1. Well this one should be OK shouldn't it JoJo?

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  2. We tried to find lo mein noodles while we were on vacation. I couldn't find any anywhere, so we tried using spaghetti noodles. They weren't terrible. These sound better.

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    1. Never looked for them Liz. Trouble is you can end up with packets and packets of different pastas which you have only used once or twice.

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