Tag Archives: Chinese

Recipe of the Week: Chow Mein

Vegetable Chow Mein

Chow Mein

 

This recipe only takes 15 minutes to create and requires minimal prep, so you can treat yourself to a tasty ‘take-away’ at home.

The classic combination of crunchy vegetables, tender noodles and egg works perfectly.

 

RECIPE

 

DID YOU KNOW?

Chow mein are Chinese stir-fried noodles with vegetables and sometimes meat or tofu; the name is a romanisation of the Taishanese chāu-mèn.

The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad.

It is particularly popular in India, Nepal, the UK and the US.

Different regions cooked Chow Mein differently, the chefs in Hong Kong fried the noodles crispy, while the other regions opposite of Hong Kong steamed the noodles, all the while all Chinese chefs used a hot wok to cook the finished product.

 

20% off Just For One or Two cookbook

This recipe is taken from our Just for One or Two Cookbook, now on special offer.

 

 

 

 

Oriental Chicken Stew

This Chinese-style dish is low in fat but certainly not low in flavour. The ginger and soy sauce give a subtle kick to the taste of the other ingredients.

Oriental Chicken StewPreparation time 15 minutes
Cooking time 15 minutes
Calories per portion 313 Kcal
Fat per portion 6gof which saturated 1g
Serves 4
Suitable for freezing

Olive oil 1 tbsp
Skinless chicken breasts 4 x 110g (4oz), cubed
Garlic 2 cloves, peeled and crushed
Root ginger 2.5cm (1in) piece, peeled and grated
Reduced salt soy sauce 1 tbsp
Vegetable stock 350ml (12fl oz)
Carrots 2 large, peeled and cut into strips
Mangetout 75g (3oz), trimmed and sliced lengthways
Spring onions 8, trimmed and sliced
Cornflour 2 tsp
Straight-to-wok noodles 300g (11oz)

1 Heat the oil in a large frying pan or wok and add the chicken, garlic, ginger and soy sauce. Fry gently over a low heat for 8–10 minutes, stirring, until the meat has browned all over.

2 Add the vegetable stock and carrots and cook for 3 minutes. Then add the mangetout and spring onions and cook for a further 3 minutes, until the vegetables are just tender.

3 To thicken the sauce, mix the cornflour to a smooth paste with a little water. Add to the stock and bring to the boil, stirring.

4 Meanwhile, cook the noodles following the packet’s instructions. Strain the noodles and use to line four warmed bowls. Spoon the chicken and vegetables over the top and serve immediately while hot.

Cook’s Tip
Jars of ready chopped ginger are available in the herb and condiments section of the supermarket. It is a lot easier to use than rootginger!

Recipe taken from Hearty & Healthy, Dairy Cookbook.

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