RECIPE #206, DAY #249
ORIGINAL RECIPE: “Whistle While You Wok” from the Podleski’s Eat, Shrink, and Be Merry*
TIMING: 20-30 minutes, including all the prep time up front
TOOLS: A wok and a straight-sided wooden spoon
COOK TYPE: Stovetop, Chinese style (which means all prep done up front and super quick cooking)
HEALTH: This is a healthy dinner for you and your loved ones. It can also be gluten free with rice pasta and/or higher in fiber with whole grain pasta.
EXPERIENCE: I don’t remember why I ever tried this recipe, because just the idea of it bugs me: Chinese-inspired stir fry with rotini pasta. But when I did try it (probably because of ease and ingredients on hand), the family liked it. They really did, and so did I. Erg.
This time around, I tried it with rice pasta so that we would at least be making culinary sense, although you could just stick with the rotini. Or linguini or spaghetti.
NOTES: I loved this with a small dollop of Sambal chili paste.
- Cook 8 ounces rice noodles or lo mein according to package directions. Drain, rinse with cold water, and set aside.
- In a small bowl, whisk together 1/2 cup orange juice, 1/3 cup hoisin, 2 tablespoons shoyu soy sauce, 1 1/2 tablespoons cornstarch, 1 tablespoon grated ginger, 1 tablespoon toasted sesame oil, 1 teaspoon pressed garlic, and 1/4 teaspoon red pepper flake. Set aside.
- Prep all of your other ingredients, including 1 pound cubed chicken breast, 2 cups broccoli florets, 2 cups halved button mushrooms, 1 sliced red bell pepper, 1/3 cup chopped scallions, and 10 chiffonade basil leaves. Set everything out, ready to go, and preheat your wok to screaming hot.
- In the hot wok, pour 2 tablespoons peanut oil and let warm. Add chicken and stir until in is browned on the outside. Add broccoli, mushrooms, and bell pepper and stir 6 minutes. Add 1/2 cup frozen peas and scallions and stir 1 minute. Give your sauce another whisk and add sauce and basil. Stir 1 minute. Add noodles and stir 1 minute. Remove from heat and serve immediately.
Serve immediately, with a white wine or Asian beer and some Sambal. This is a weeknight meal, not guest food.
*Recipe changed from the original.