Here is something that I have not put up on here but I cook often. I am not sure why I have not put it up till now but here they are. I made these today because I wanted to make something good, healthy, and can also be a comfort food, well at least for Mandi and I. Most "chinese food" places use more soy sauce than I do. They also tend to use more oil which of course give you lots of salt and lots of fat. I use a very small amount of oil and a small amount of soy sauce. How do I get flavor? I use less soy sauce, a tad bit of fish sauce, a sprinkle of lime juice, a dash of palm sugar, and I stir fry the chicken separately with green onion stalks and fresh ginger chunks in order to give it its own distinct flavor. Oh and I forgot a bit of warm honey drizzled at the last moment before I chow it down.
So some tips when stir frying:
1. Use carbon steel woks only. The other ones suck
2. Make sure you have seasoned your wok properly which I will put up directions on how to do that soon.
3. Always stir fry on the highest heat possible flipping often
4. Use fresh ingredients and not too much oil
5. Stir fry in smaller batches, you don't want to steam your food and that is what will happen if you put too much in and reduce the heat too much.
6. Never wash your wok with soap ever! Hot water and give it a good scrub. Dry well and apply a thin layer of oil
7. Stir fry your meats and veggies seperate then combine them at the end.
8. Have all ingredients prepped beforehand
Ingredients:
Yellow squash
Shitake mushroom
Fresh peeled ginger
4 green onion stalks
Fresh Broccoli
Carrots
1 chicken breast
3 chicken deboned chicken thighs
Fresh low mein noodles
2-3 Tbsp Lower Sodium Soy Sauce
2 tsp Fish Sauce
4 Cloves minced garlic
Two hand fulls Prepared shrimp
Rice paper
One hand full Thai basil
One half hand full Mint
4 hand fulls rice vermicelli noodles
Honey- any kind besides clover unless thats what you like, but I cant stand the stuff so I used orange blossom honey
Home made Thai sweet chili sauce, peanut sauce, or prepared varieties will work as well.
Step 1:
Prepare your chicken and cut into thin pieces. Prepare you shrimp. In a sauce pan blanch the shrimp until they are done and set aside for fresh rolls. Take three stalks of green onion cut about 1/4 off and dice up for the fresh rolls. Set the remainder to the side. Cut and peel some fresh ginger the size of a nickel or so. Heat up your wok very very hot, smoking hot. Place about 2-3 Tbsp oil and let sit for 2-3 seconds to get hot. Place the green onion stalks and ginger in the oil, stir fry tossing often for about 30 seconds. Make sure you dry the chicken a bit, get any extra juices squeezed from the chicken at this time and place to the side in a small dish for later use. Now take the chicken and place it in the wok sear the chicken evenly and make sure to cook it till its almost done (slightly pink in the middle). Add extra chicken juices and 1 Tbsp soy sauce in and flip often, coat the chicken well. Place 2 tsp fish sauce. Stir fry and coat well. Remove and set to the side. Remove green onion stalks and ginger chunk, just discard them.
Step 2:
Cook your rice and fresh low mein noodles ( follow directions on package. Drain, rinse, and let cool.
Step 3:
Chop up your veggies beforehand into any size you like, the thinner and smaller the faster they cook, the thicker the longer they take and you may end up steaming them and not stir frying them. Heat up your wok again till smoking. Add some oil let it get hot for a few seconds then place 2-3 cups veggies at a time and stir fry for 30 seconds or so. Add a hand full of low mein noodles and toss often for another 30 seconds. Add the remainder of soy sauce and add to taste not too much to make it too salty. Add a hand full of chicken and stir fry until all components are fully cooked. Plate up and drizzle honey over it, mix into the low mein well.
Step 4:
Wet your rice paper for 3 seconds in warm water. Take a hand full of vermicelli, mint, thai basil, and shrimp combined. Wrap tight before the rice paper starts to dry. It gets hard to work with if you wait too long. Serve up with your favorite peanut sauce or sweet Thai chili sauce.
Enjoy!
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