Thursday, November 20, 2008
Shh! Another recipe that's not from a cookbook
--Lo Mein with Stir-Fry Vegetables
Lo Mein with Stir-Fry Vegetables
Another new addition to the Ugly Binder, from Good Housekeeping Magazine
8 ounce(s) linguine or spaghetti I used Smart Taste spaghetti
2 tablespoon(s) vegetable oil
1 pound(s) ground chicken I used ground chicken patties, I just broke them up as they cooked
1 clove(s) garlic, crushed with press
2 green onions, thinly sliced (reserve dark-green tops for garnish)
1 package(s) (10-ounce) sliced white mushrooms
1/2 small head napa cabbage, thinly sliced I used regular green cabbage
1 1/2 cup(s) shredded carrots I used thinly sliced carrots
1/4 cup(s) water
1/4 cup(s) teriyaki sauce I was a little short so I added some soy sauce, dry sherry and a touch of sugar
1 tablespoon(s) grated peeled fresh ginger
Heat large covered saucepot of salted water to boiling on high. Add linguine and cook as label directs.
Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add chicken and 1/2 teaspoon salt, and cook 5 minutes or until chicken is no longer pink throughout, stirring occasionally. With slotted spoon, transfer chicken to bowl.
To drippings in skillet, add garlic, light parts of green onions, and remaining oil; cook 1 minute. Stir in mushrooms; cook 5 minutes or until liquid evaporates. Add cabbage, carrots, and water; cook 5 minutes or until vegetables are tender and cabbage wilts, stirring often.
In cup, stir teriyaki sauce and ginger until combined. Drain linguine well and add with teriyaki mixture and chicken to vegetables in skillet; cook 2 minutes to blend flavors and heat through, gently tossing with tongs. Sprinkle with reserved green onion tops to serve.
I did it a little different. I stir-fried all of the veggies together (I gave the mushrooms a slight head start before I decided to add everything else). After they were stir-fried for a while I added the water and let them cook some more. Then I added back the chicken and added the sauce and let that cook so that the meat and veggies absorbed more flavor. Then I added the spaghetti and let it cook for a few more minutes.
I know, another non-cookbook recipe from the Cookbook Junkie? Am I slipping off the cookbook wagon? I couldn't help it. I saw this in Goodhousekeeping magazine while I was working out at the gym and I came home and looked up the recipe online. I knew I still had a couple of packages of Purdue ground chicken patties in the deep freeze. I picked them up cheap at some point but I don't find many recipes calling specifically for ground chicken. I thought the ground chicken was an improvement over chicken breast in a recipe like this. The patties aren't as lean as chicken breasts but they're more flavorful. They're made from the darker meat. You can get the leaner ground chicken for this, if you wish.
I had just about everything I needed on hand to make this except the mushrooms (which are in there but they seem to be hiding). I knew I didn't have enough teriyaki sauce (I had about 2 tablespoons) and I didn't have time to look up a teriyaki sauce recipe so I just winged it and added a little soy sauce, a little dry sherry and a sprinkle of sugar. There was already garlic and ginger in the recipe.
I'll definitely make this again. It really hit the spot. I even had some egg rolls on hand that I picked up in Wal-Mart a couple of weeks ago, that were just waiting for my next Asian-type meal. I have to think ahead for egg rolls anymore since the closest store stopped carrying them and I don't care that much for the brands my regular grocery store carries. I should have picked some up in Costco.
My oven element arrived yesterday. Tonight I'll install it and hope that I don't have to worry about my oven for at least 3 years (that's how long the last element lasted).
Question of the Day: What Asian-style dishes do you prepare at home, if any? We can't do Chinese anymore due to my son's peanut allergy so I've been trying a lot more Asian-style dishes than I used to. It used to be too easy to go out and grab Chinese food when I craved it.