BASIC LO-MEIN RECIPE

POPULAR CHINESE TAKE-OUT MY STYLE.

 There were days, when I and my husband were coming home so late from work and school that the only open food place was our neighbor chinese take-out place. We used to eat Lo-mein everyday. It was sick, I know. Those days are in a history now, but sometimes I carve for the shrimp Lo-mein at home. Through the years I created this basic recipe which will help you to create Lo-Mein of your choice-Chicken or Shrimp at home.

 Ingredients:


MUST:


1 -Package of spaghetti, fettuccine or fresh Lo-mein noodles.(whatever is available)
2 chicken breasts or 4 chicken boneless thighs or 1-2 lbs shrimp.
2 tbsp sesame oil
1 inch of fresh finely chopped ginger
3-4 cloves garlic
3 tbsp soy sauce
1 cup chicken broth ( I make mine sometimes from Broth cubes)
1 tbsp of starch
1 tbsp of rice vinegar

IMPROVISATION:  (Put anything you have in your refrigerator)


1 red bell pepper
2 cups of chopped bok-choy  or 1 cup of chopped cabbage
8 oz. shiitake mushrooms 
1 cup of shredded carrots (sticks)
1 zucchini
green scallions
sesame seeds
1 yellow onion
12 oz. snow peas or french green beans
1 cup of broccoli


Preparation:

Prepare the noodles or spaghetti as instructed on the package. Chop, cut all the ingredients. It's very important to prepare everything you will cook before the cooking process, because the chinese cooking process goes very fast.

Heat the wok or big frying pan. Fry the chicken or shrimps with 1 tbsp of vegetable oil. Put the cooked meat or shrimps in a plate. Reheat the wok and add the sesame oil, fry onions, carrots, broccoli, mushroom, bell pepper, garlic and ginger at last.

Mix the chicken broth with soy sauce and starch. Add the broth into wok and mix it for 2-3 minutes.

Add chicken (shrimp), bok-choy and scallions. Mix it very well and add rice vinegar, red pepper for heat (optional), sesame seeds and spaghetti (noodles). Mix the Lo-Mein and serve right away.

Trust your inner chef and improvise!

WOK STIRRED CURRY-GINGER CHICKEN WITH ZUCCHINI

CURRY-GINGER CHICKEN WITH ZUCCHINI


 Inspired by Simply Ming cooking


 1 1/2 pounds boneless chicken thighs cut into 1/2 -inch       dice
 1 tbsp cornstarch
 1 tbsp curry powder
  1/2 inch of fresh ginger root chopped
 Kosher salt and ground pepper to taste
 2 medium onions cut into 1-inch dice
 2 small zucchini cut in 1 inch cubes
 1/2 cup chicken broth
 4 tbsp canola oil

First prepare all the ingredients -cut, chop and reserve everything. The cooking part is going very fast. Do not forget to put your rice on the stove. You will have the rice and the chicken will be ready at the same time.

I mixed 4 tbsp of canola oil, ginger and curry powder.



In medium bowl combine chicken and cornstarch and mix to coat the chicken completely.

Heat a wok or heavy saute pan over high heat. Add 2 tablespoons of Curry-Ginger oil. Add the chicken and stir-fry until ready 8-10 minutes. Season with salt and pepper. Remove the chicken to a plate.

Return the wok back to the heat and add 2 tablespoons  and ass onions. Stir fry onions until soft about 2 minutes. Add the zucchini, season with salt and pepper, and stir fry until the zucchini is tender for 4-5 minutes.Return the chicken to the wok , add the broth  and bring it to boil, about 30 secons-1 minute. Stir  and remove from the stove. Serve over the rice immediately.