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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
8 -12 ounces whole wheat spaghetti |
1 teaspoon peanut oil |
1 tablespoon peanut oil |
8 -12 ounces chinese cabbage, shredded |
2 tablespoons peanut oil |
2 teaspoons sesame oil |
1 tablespoon fresh ginger, grated |
1 tablespoon chili-garlic sauce (or to taste) |
1 lb chicken or 1 lb pork or 1 lb shrimp |
1/2 onion, sliced thinly |
4 ounces chinese pea pods, slivered |
1/2 red bell pepper, slivered |
1 small zucchini, slivered |
1 carrot, slivered |
4 ounces mushrooms, sliced |
3 tablespoons oyster sauce |
lime wedge, to garnish |
Directions:
1. Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
2. Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.
3. 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).
4. Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.
5. Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
6. Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.
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