Monday, October 13, 2008
Sulk! Pout! Stomp! I hate Mondays. Actually, I hate Sundays more because it's the day before Monday, and it reminds me that I have to go to school and work and start the miserable trudge through my mundane week again. I also hate Mondays because... who doesn't?
Cynicism and all things pouty aside, Mondays are good for being lazy and also good for getting rid of vegetables and what-nots so that when Wednesday comes and I am attacked by a massive amount of grocery store flyers promoting 10 zucchinis for a buck, I can stock up my fridge with a bucket-load of produce I don't even want to eat.
The quickest and bestest way to get rid of last week's vege is to use it in a stir fry. Here's a secret: The reason why Asians like chow mein is so that nothing goes to waste. Leftover cabbage? Chuck that in. Mushrooms? Celery? Chicken? Greens? Onions? Chuck them all in, add some soy sauce and you've got yourself a tasty dinner with maybe some leftover for lunch tomorrow.
Here's my easy peasy stir-fried noodles with bok choy, mushrooms and chicken - MSG free. By the way, unpeeled straw mushrooms look like little teeny-weenies, so to save yourself the shock, get peeled ones.
Political Speak (P/S): Last debate this Wednesday! I think we're going to do TexMex to support those folks in bell-weather New Mexico. And also, I don't think McCain has got me where he wants, despite whatever new stump speech he's moaning about now. And yes, Obama: we know how to spells JOBS.
Easy Noodle Stir-Fry
1 lb chicken breast, sliced thinly
1/2 lb vegetables (you can use ANY kind of leafy vegetables or even shredded cabbage, carrots, celery, bean sprouts, etc.)
1 can peeled straw mushrooms
1 can sliced water chestnuts
16 oz. wheat or egg noodles (chow mein variety)
2 cloves garlic, chopped
1 tsp baking soda
1 tbsp corn flour
1 tbsp sesame oil
1 tbsp Tsiao Shing wine
2 tbsp light soy sauce
1 tsp Chinese Five Spice Powder
1/2 cup chicken broth
4 tbsp light soy sauce
4 tbsp sweet soy sauce
2 tsp corn flour
Marinade the chicken for 15 minutes.
Cook the noodles according to package directions. Drain, rinse with cold water and set aside.
Heat two tablespoons of oil in a wok. Add in chopped garlic and chicken. Stir-fry on medium-high heat until chicken is almost cooked through. Toss in mushrooms.
Fry for another 2-3 minutes and add in vegetables. In a small bowl, mix together ingredients for the sauce until corn flour is dissolved. Add in cooked noodles and pour in sauce. Turn off the heat and stir to combine. Serve with chili sauce.
Posted by Amanda at 7:09 PM