Monday, August 6, 2018

Vegetable and Chicken Chow Mein

When I was little my Mom occasionally tried Chinese recipes. That is when the La Choy products starting showing up on the grocery shelves. My Mom's Chinese dinners were good but they always tasted Italian. Tonight's recipe is from Food & Wine and the flavors were not Italian. They were pretty close to take out. I had some leftover chicken from yesterday's roast chicken which I added to the dish. For veggies, I picked up some bok choy and my sister gave us some zucchini. I followed the recipe below, but of course, did not add garlic. This was a hit.

Vegetable Chow Mein, from Food & Wine (with my changes) -

8 ounces yellow Chinese egg noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin
1 tablespoon rice vinegar
1 teaspoon brown sugar
2 tablespoons water
2 tablespoons vegetable oil
4 cloves garlic, minced 
1/2 medium onion, chopped
1 tablespoon minced fresh ginger
1 medium carrot, julienned
1 zucchini, sliced
1/2 medium bell pepper, seeded and sliced

Cook the noodles according to the package instructions. Rinse under cold water, drain and set aside.

In a medium bowl, combine the soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, and water. Set aside.
Heat the oil over high heat. Stir in the garlic, onion, and ginger. Cook for 2 to 3 minutes or until the garlic and onions are soft and fragrant.
Stir in carrot, zucchini and bell peppers. Cook for 3 to 5 minutes or until the vegetables are tender.
Add the noodles and sauce mixture. Toss everything together until combined and heated through about 2 minutes. Serve hot.

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