This was last night's dinner and made from all the stuff that had been sitting inside the fridge for a while now. Some extra celery, cabbage, carrots and woala some vegetable chowmein! Another vegetable staple is potatoes---I know, I know it's not a vegetable but sometimes it reduces the guilt of consuming carbs. Better still, I mixed it up with some stir-fried cabbage into Latke style potato cake and it turned out to be a perfect side for the dinner entree. Plus I used the whole-wheat spaghetti for the noddles instead of the more starchy Asian noodles and it was good for a weeknight meal. Spruce it up if you will for a weekend dinner.
So here are the recipes:
Ingredients
* 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
* 8 ounces Spaghetti pasta/noodles
* 3 tablespoons vegetable oil
* 3 sticks of celery thinly chopped
* 1 red bell pepper sliced/ chopped
* 1 (2-inch) piece fresh ginger, peeled and minced
* 3 garlic cloves, minced
* 6 large shitake mushrooms, thinly sliced
* 1/4 cup low-sodium chicken broth
* 1/2 cup hot sauce
* 2 tablespoons soy sauce
* 2 teaspoons honey
* Salt and freshly ground black pepper
* 2 green onions, thinly sliced
Directions
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Drain and set aside.
In a large nonstick skillet, heat the oil over high heat. Add the onions, ginger and garlic. Cook for 2 minutes until the onions are lightly browned. Add the mushrooms, celery, carrots, red bell pepper and cook for 3-5 minutes. Add the broth, hot sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Add the noodles and mix it all in. Season with salt and pepper, to taste.
Transfer the chowmein to a large bowl and garnish with the green onions before serving.
Potato and Cabbage Cakes:
Ingredients:
1/2 cup boiled and smashed potatoes
1/2 cup shredded cabbage
1 egg
1/4 teaspoon white pepper
1/2 cup breadcrumbs
PREPARATION:
1. Mix potatoes, cabbage, salt and pepper in medium bowl.
2. Spray large nonstick skillet with nonstick cooking spray and heat over medium-high.
3. Scoop and roll the batter into a ball and dip it gently into a bowl of whicked egg and then roll on some breadcrumbs till its fully covered. Gently place in skillet. Repeat with second pancake.
4. When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and about 4 inches in diameter. Cook until pancake browns on one side, about 5 minutes. Turn pancakes. Cook on second side until pancake browns, 4 to 5 minutes.
These go nicely with some hot sauce!
Now for the Chicken Satay:
Ingredients
* 2 tablespoons creamy peanut butter
* 1/2 cup soy sauce
* 1/2 cup lemon or lime juice
* 1 tablespoon brown sugar
* 2 tablespoons curry powder
* 2 cloves garlic, chopped
* 1 teaspoon hot pepper sauce
* 6 skinless, boneless chicken breast halves - cubed
Directions
1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat.
3. Weave the chicken onto skewers, then grill for 5 minutes per side.
4. Serve the chicken satay with peanut sauce (made with peanut butter, soy sauce and hot pepper sauce).
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