Lo Mein

This is not really a traditional lo mein. This was more of an attempt to use some corn noodles I had in a pseudo-"appropriate" way. Also, I was trying to use up some more of the left-over chicken. It worked out well in the end, though I think I actually prefer a more standard pasta for this preparation. Once again, I forgot to take a picture. I was famished and more-than-a-little cranky (because I was hungry, and also because I've had a headache for a week and a half now, and because I'm in the middle of writing a semester paper that is already looking like it's going to be utter crap), so I just ate it up. I realised I'd spaced the photo when I went back to do the dishes.

Either way, I hope you like it.

1 onion, sliced into rounds
6 small ichiban eggplants (2-3 large), diced
1 sliced carrot
2 stalks diced celery
1 small daikon, cut into 1" strips
1 zucchini, sliced into half moons
1 yellow squash, sliced into half moons
8 cloves roughly chopped garlic
2 tablespoons minced ginger
1 large green bulb onion, thickly sliced
1 cup reconstituted shitake slices (dried)
2 cups cut up cooked chicken
3 cups chicken broth, or a pot of boiling water
1/2 package corn noodles, or 8 ounces long pasta


1-2 tablespoons chicken collagen
2 tablespoons cane vinegar or rice vinegar
1 teaspoon sriracha
2 tablespoons lemon juice
1 teaspoon rice cooking wine
salt and pepper to taste
2 tablespoons sesame oil (plus more if you're not using collagen)

Heat oil and collagen in a pan. Add in onions, salt and pepper and cook over medium heat until golden. Then add eggplant, sriracha and carrot. When cooked a bit, add ginger, garlic, salt, pepper and lemon. After a little while, throw in the squashes, mushrooms and vinegar. Bring broth or water to a boil. Cook pasta, then drain and rinse with cool water (don't rinse in the case of normal pasta). Add pasta, green onion, chicken, wine, salt, pepper and celery to the pan and heat through, until the celery is cooked but still crunchy. Serves 2.

Comments

Post a Comment

Popular posts from this blog

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more