If you are hesitant to make Chinese food because you think it may be difficult, this recipe for you. Last year I worked in a cooking class with teenagers and we had all 30 kids make this with great success! The great thing about this recipe is that it's so flexible. Swap sugar snap peas for bok choy if you wish, or leave out the water chestnuts if you don't like them. Make sure to have all your ingredients chopped and ready to go because once you start cooking, this comes together rather quickly. Serve with fortune cookies and mandarin oranges for dessert, and you've got Chinese New Year all wrapped up!
1 inch-long piece of fresh ginger, peeled and minced
2 cloves of garlic, peeled and minced
1 fresh red chile, seeded and minced (I use tiny Thai chiles)
1 large boneless skinless chicken breast, sliced into strips (I used 2 chicken breast halves)
2 green onions, sliced
1 bok choy (I used 3 baby ones, split in half)
4 cremini or shitake mushrooms, sliced
4 oz chow mein noodles
1 tsp cornstarch
1 eight oz can sliced water chestnuts
2-3 tbsp low sodium soy sauce
small bunch of fresh cilantro
First, prep your ingredients for your stir fry because once you get going, it comes together rather quickly. I like to assemble things by the stove, all ready to pop in the pan when I need it. Take the cilantro and pick off the leaves, then chop the stalks and set aside.
Get a large pot of water boiling, and add your noodles and bok choy. Cook for 2 minutes and then remove them from the water and set aside. Keep a little bit of water and set it aside as well.
Using a large wok or frying pan, add some oil and let it get really hot. Toss in your chicken and stir it around for a few minutes, until it browns a little. Toss in the chile, garlic, cilantro stalks, mushrooms, half of the green onions, and ginger, continuing to stir for about 30 seconds or so. Add the the cornstarch and water chestnuts, stirring to keep things from sticking to the bottom. You CAN add the water chestnut juice as well, but I don't. If you do you'll have some broth in the bottom of the pan.
Take your pan off the heat and stir in the soy sauce, then zest your lime right into the pan, cut it in half and give a good squeeze. (I love lime!) Toss in the drained noodles and bok choy, adding a little of the water you cooked them in if you want a little more sauce. Give it a taste and add a little salt and pepper or more soy sauce if you need it. Sprinkle the fresh coriander leaves over top and toss well. Serve with extra lime wedges to squeeze over top.
Serves two, generously
Adapted from Jamie's Food Revolution