Today I'm in the mood for an Asian dish for dinner. You might remember in one of my previous posts, I mentioned it ain't easy finding good Asian food in a small town located in the foothills of the Smokies. Of course the home girlz will fuss. They like Lo Mein, they just don't like when I add mushrooms or sprouts to any dish - to them it's unnecessary and gross. To their dad and me, mushroom are always a welcomed treat. I guess we're unecessary and gross ~sigh~.
Lo Mein - First in a small bowl make your sauce, which is 3 tablespoons hoisin, 3 tablespoons Tamari (aged soy sauce - you can use regular soy sauce), 3 tablespoons water and 2 teaspoons hot sauce (don't use Tabasco). Blend with a wire whisk and set sauce aside. Cut into thin strips, about 2 to 3 inches long, one package of chicken breast fillets and 3 or 4 thin pork chops. Season with salt, black pepper and coriander and reserve. Boil one pound spaghetti in salted water. While spaghetti is cooking, heat 1 tablespoon of vegetable oil over medium high heat in a large non-stick pan or wok. Once oil is heated add 3 large eggs and scramble until just cooked and not runny. Remove from pan and set aside. Add 2 more tablespoons of vegetable oil to the pan and add seasoned meat and stir fry for 4 to 5 minutes and remove from pan. Add one red or green bell pepper (or half of both - great color) cut into thin strips, 2 inches of fresh grated ginger (or 1 teaspoon dry ginger), 1/2 teaspoon Chinese Five Spice, 4 cloves minced garlic, 1 small can of drained water chestnuts, 4 oz. bella or shitake mushrooms, sliced, and 1 big handful of bean sprouts (optional). Stir fry veggies and seasonings for 3 to 4 minutes, add meat back to pan and blend together, then pour the drained cooked spaghetti on top of meat and veggies and blend together. Now add 3 green onions cut into thin strips about 2 inches long and scrambled eggs (break scrambled eggs into smaller pieces while tossing) and toss. Remove pan to a cool burner and pour sauce over everything and toss to coat everything with sauce and serve.
I bet when I take leftovers to work tomorrow for lunch, my lunch goes missing. ;)