Vegetable Lo Mein

I told you I was going to be participating in foodie blogging stuff! I wasn't lying! But really I don't even know who I'm talking to. I only have one follower. How pathetic is that?

This dish was served with Spicy Ginger Cashew Chicken, which wasn't horrible but at the same time it wasn't my favorite thing ever and it's why I'm not including the recipe beyond the link in this post. The noodles however were a different story. First off, that picture of my plate is actually 1/2 serving of the pasta. There was SO much. And it was SO good. This pasta was so full of veggies, having edamame, red pepper, mushrooms, and onion. The original recipe also included mustard greens, which I'm sure would have been good but I didn't have any. I think spinach would have made a good replacement for that though and actually, when I make it again I think I would definitely include spinach.

So anyway, I'm submitting the lo mein to presto pasta. Once a week there's a roundup of all kinds of different pasta dishes. This week's Presto Pasta is hosted by From Kirsten's Kitchen To Yours.

Vegetable Lo Mein

Ingredients
10 oz angel hair pasta
1 onion, thinly sliced
1 1/2 cups mushrooms, sliced
2 inch ginger, thinly sliced
3 garlic, minced
1 red bell pepper, sliced
1 cup frozen edamame
2 tbsp hoisin sauce
6 tbsp soy sauce
2 tbsp sesame oil

Directions
1. Prepare the noodles per the instructions on the package. Toss with 1 tbsp sesame oil.

2. In a skillet heat 1 tbsp sesame oil. Add the garlic, ginger, and onions until lightly softened.

3. Add mushrooms and bell peppers until lightly softened.

4. Add the noodles and the frozen edamame until heated through.

5. Add soy sauce and hoisin sauce and toss through.

* serves 4

CALORIES: 398 calories
CHOLESTEROL: 0 milligrams
FAT: 9 grams
SODIUM: 841 milligrams

Beef and Broccoli

This dish is very meaningful for me. I know it might sound silly, but I think food and memories can oftentimes be very closely related.

This was the first meal that I cooked Matt. I remember my thought process when I was trying to decide what I should cook for him. I didn't want it to be something too weird, because I didn't know if he was picky or not. All I knew was that he ate meat, but I didn't know what else he would eat. But at the same time, I didn't want it to be too easy. Anyone can throw a pot of water to boil and make some pasta and pour some sauce on top. I know this dish wasn't incredibly hard at all, but if you take it to someone who has no idea their way around the kitchen, the flavors make it deceiving.

This has been one of my regular meals for the past year. And whenever Matt requests I make something, it's usually this.

Beef and Broccoli

Ingredients
9 oz thin cut beef, I use carne asada I get from the Mexican market
1 1/2 tbsp soy sauce
1/2 tbsp dry sherry
1/2 tbsp cornstarch
6 oz broccoli florets
2 tbsp peanut oil
1 clove garlic, peeled and minced
1-inch piece ginger, peeled and cut into matchsticks
1/8 tsp chili flakes
1 tbsp oyster sauce

Directions
1. Bring 2 quarts of water to boil.

2. Slice the steak in half lengthwise and then cut crosswise into thin slices. In a medium bowl stir 1/2 tbsp of soy sauce with the sherry, and cornstarch. Add the steak, toss to coat, and let sit for 10 minutes.

3. Meanwhile blanch the broccoli in boiling water until it softens to a tender crunch (about 2 or 3 minutes). Drain and then rinse under cool water.

4. Set a large skillet over high heat for 1 minute. Pour in 2 tbsp of oil and when it starts to simmer, add beef. Cook beef until it loses most of its raw color, about 2 minutes. Transfer to a large plate. Add the 1 tbsp oil and add the garlic, ginger, and chile flakes. Stir fry for 30 seconds. Add the broccoli and 3 tbsp water and cook, stirring to incorporate any browned bits on the bottom of the pan, until broccoli warms through, about 1 minute. Stir in the beef, oyster sauce, and remaining 1 tbsp of soy sauce; cook stirring for 1 minute.

5. Serve immediately.

* serves 2

CALORIES: 399 calories
CHOLESTEROL: 109 milligrams
FAT: 22 grams
SODIUM: 657 milligrams

Cantonese Chicken Bok Choy Stir Fry

Dinner tonight didn't look particularly pretty and for some reason it came out a whole lot more liquidy than it should have. BUT, the flavor of the dish was excellent.

Today was my first day at my summer internship at a public defender's office. I was a little unsure about how cooking was going to go after working all day, but it went well. I'm eating an hour later than I would if I weren't working, but at least I'm not eating fast food... Like I did when I last had a job. And got really fat.

Tonight's dinner recipe comes from Food Network Magazine's December 2010 edition.

Cantonese Chicken Bok Choy Stir Fry

Ingredients
1 1/4 pounds skinless boneless chicken breast, cut into small chunks
1/2 cup oyster sauce
2 tbsp cornstarch
2 tbsp vegetable oil
6 green onions, cut into 1-inch pieces
8 thin slices peeled ginger
3 cloves garlic, coarsely chopped
10 oz sliced mushrooms
12 oz bok choy, cut crosswise into 1 1/2 inch pieces
1 1/4 cup chicken broth
2 tsp sesame oil

Directions
1. Toss the chicken with the oyster sauce and set aside. Mix the cornstarch with 3 tbsp water in another bowl and also set aside.

2. Heat a skillet over high heat. Add the oil, then add the green onions, ginger, and garlic. Stir fry for 20 seconds. Add the chicken mixture and stir fry until the chicken is no longer pink. Add the mushrooms and bok choy and cook for 3 minutes.

3. Add the broth and sesame oil and bring to a boil. Add the cornstarch mixture. Return to a boil and cook for 2 to 3 minutes.

4. Serve over rice.

* serves 4

Nutrition (without rice):
CALORIES: 303 calories
CARBS: 12 grams
PROTEIN: 38 grams
SODIUM: 415 milligrams