Chow Mein and Fried Rice
Chow Mein
Serves 2 as a main dish or 4 as a side dish
Ingredients
* 2 Tb canola oil
* 1 Tb ginger, minced
* 3 cloves of garlic, minced
* 1/2 medium yellow onion, sliced thinly
* 2 celery stalks, thinly sliced diagonally
* 1 cup broccoli
* 1 cup cabbage, chopped
* 1/3 cup vegetable broth
* 2 Tb soy sauce
* 1 tsp brown sugar
* 1/4 cup hoisin sauce ( optional )
* 2 tsp corn starch
* 1 can bamboo shoots, drained and rinsed
* 1 can baby corn ears, drained and rinsed
* 1 cup bean sprouts ( optional )
* half a pound ( 8 oz ) fresh whole wheat chow mein noodles ( cooked as directed on package )
* freshly ground black pepper, to taste
* 1 scallion, white and green parts, chopped
Directions
Make sure everything is chopped and ready to go before you start cooking.
1. In a wok or large frying pan, add the oil and heat over medium heat. Add the garlic and ginger and saute until fragrant, about 30 seconds.
2. Add the onion, celery, broccoli and cabbage and saute for about 5 to 8 minutes, stirring occasionally.
3. While the vegetables are sauteing, start making your sauce. In a small bowl, whisk together the vegetable broth, soy sauce, sugar, hoisin sauce and corn starch.
4. Add the bamboo, baby corn and bean sprouts. Saute for 2 minutes, to heat through.
5. Add the noodles and mix well, using tongs.
6. Pour the sauce over the noodles and vegetables and toss. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes.
7. Season with freshly ground pepper, to taste.
8. Transfer to a large bowl and garnish with green onions. Serve immediately.
Fried Rice
Serves 2 as a main dish or 4 as a side dish
Ingredients
* 2 cups white rice, cooked, either in water or Better than Bouillon's Vegetarian "Chicken" Stock (if using pre-made rice, make sure to warm it up and not use cold rice)
* 1 Tb canola oil
* 1/2 cup zucchini, diced
* 1/2 cup red bell pepper, diced
* 1/2 cup frozen baby peas and carrots mix ( Ran over warm water in a sieve to defrost )
* 2-3 Tb soy sauce
* sesame oil, to taste ( optional )
* salt, to taste ( not really needed if using Better than Bouillon, which is already high in sodium )
* pepper, to taste
Directions
1. Heat oil in a wok or large frying pan over medium high heat. Add zucchini and bell pepper and saute for about 5 minutes, stirring occasionally.
2. Add the green onion and saute another 3 minutes, stirring occasionally.
3. Stir in peas and carrots and cook 1 minute longer.
4. Add the warm rice, breaking up any clumps with your spatula. Stir to mix all the ingredients.
5. Clear a small space in the middle of your pan and add the soy sauce. Immediately mix the soy sauce with the rice.
6. Season with salt and pepper to taste. Add a drop or two of sesame oil if desired. Stir well.
Serve immediately.