Night 3 of Eric’s menu included two Chinese classics, chicken lo mein and veggie pot stickers. I tend to find Asian recipes tedious as there is usually a ton of chopping and prep work. Knowing this I left work a tad bit early so I wouldn’t be cooking until midnight. I was pretty proud of myself, I made record time prepping for both the lo mein and pot stickers. I figured I would assemble the pot stickers a head of time so they would be ready to go when Eric got home from work, tonight is his late day so I had ample time, however when I went to the fridge for the won ton wrappers, they were nowhere to be found. I must have taken the whole fridge apart twice and even looked in the cabinets (why they would be there I have no idea), then I remembered Eric put them away and I found them in the freezer, needless to say, we’re not having pot stickers tonight, they’ll be appetizers for tomorrow.
The lo mein however, we did have tonight and it was really delicious. I found a basic recipe and added my own veggies to it, most of them were left overs from the weekend which I was glad to get rid of and not throw away. I hate wasting food.
Chicken Lo Mein
1 1/2 lbs. skinless, boneless chicken breasts
10 oz. dried Chinese egg noodles or angel hair pasta (Wegmans has lo mein noodles, so I used those, they’re in the freezer case if you’re wondering were to find them)
1/4 cup oyster sauce
1/4 cup soy sauce-reduced sodium
2 Tbsp. rice wine or dry sherry
1 Tbsp. oil (I used olive oil)
1 Tbsp. sesame oil
2 tsp. ginger, finely chopped
2 cloves of garlic, minced
1 medium onion, sliced
1/2 head of broccoli (or as much as you want)
1/2 head of Napa cabbage, shredded
Cut chicken into bite-size chunks; set aside. Cook noodles according to package directions. Drain noodles, rinse with cold water and set aside.
In a small bowl mix oyster sauce, soy sauce and rice wine. Set aside.
Pour oil and sesame oil in skillet or wok. Heat over medium heat. Add ginger and garlic, cook and stir for 30 seconds. Add onion; cook 2 minutes. add broccoli and cabbage, cook 3 minutes. Remove veggies from pan, set aside.
Add chicken to skillet and cook 3-4 minutes. Add noodles, veggies and sauce to the chicken. Lightly toss and cook 3 minutes until heated through.
Verdict: Eric loved it. It’s a good thing I ate before he got home because he finished the whole thing, no leftovers…again. I love lo mein, it’s probably one of my favorite dishes to order. This was nothing like Hong Wah’s lo mein, but it passed the tasty test. I’ll definitely be making this again (confession, it’s not the first time I’ve made this) I just need to get more noodles from Wegmans.
I can’t wait for this week of doing dishes is over. I can’t believe how much of a mess I make when I cook. Plus, since I’ve been cooking and cleaning I haven’t had time to sit down and do any of my needlepoint.
Tomorrow is lamb, well Eric is having lamb, I’m not sure what I’m having yet. I’ve already made the marinade and the chops are getting infused with deliciousness as we speak.