It's Wok Time Baby!

I woke up this morning craving PF Chang’s lettuce wraps. I’d like to thank my friend J for that. The nearest PF Chang’s is a good 30 minutes away and if you don’t already know me…the kitchen is about the farthest I’ll go for food. Yes, I am that lazy. So I did a quick Pinterest search & came up with this copycat recipe. The recipe is pretty easy & super tasty.  Despite the long ingredient list, you can throw this together in about 30-45 minutes. 

Ingredients

- 8 dried shiitake mushrooms

- 1 tsp cornstarch

- 2 tsp dry sherry

- 2 tsp soy sauce

- 2 tsp water

- salt and pepper to taste

- 1½ lbs boneless, skinless chicken, chicken breasts, chopped into bite size pieces

- 5 tbsp vegetable oil

- 1 tsp fresh minced ginger

- 2 cloves garlic, minced

- 2 green onions, minced

- 1 x 8 oz can bamboo shoots, minced

- 1 x 8 oz can water chestnuts, minced

- Chinese crunchy lomein noodles

Sauté Sauce

- 2 tbsp oyster sauce

- 1.5 tbsp water

- 1 tbsp cooking sherry

- 1 tbsp soy sauce

- 1 tbps hoisin sauce

- 2 tps cornstarch

- 1 tsp sugar

- 1 tsp sesame oil

- Butter lettuce leaves, or any preferred lettuce 

Instructions

-Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

-Mix all ingredients for cooking sauce in bowl, and set aside.

-In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken.

Stir to coat chicken thoroughly. Stir in 1 tspn oil and let sit 15 minutes to marinate.

-Heat wok (or large skillet) over medium high heat. Add 3 tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

-Add 2 tbsp oil to pan. Add ginger, garlic, and onion; stir fry about a minute or so.

-Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

-Return chicken to pan. Add sauté sauce to pan. Cook until sauce thickens.

-Spoon chicken mixture into lettuce leaf and roll.

Maybe this will save you a trip next time you have a ridiculous craving! 

-N. 

Chicken Noodle Love

This would be the second time this season that I’ve nearly coughed up my lungs, my throat is probably shredded beyond repair, and I’m probably going to sound like a man for the rest of my life. Yes, I am one of those people who absolutely refuses to get the flu shot (we’ll get into that another time). 

Nothing is more comforting than a big bowl of chicken noodle soup when I’m on the verge of dying. The great thing about this soup is how simple it is. Everything goes into a big stockpot & just simmers into deliciousness. 

Chicken Noodle Soup

Adapted from A Family Feast

Ingredients

-4 quarts cold water

-1 fryer chicken 4-5 pounds quartered

-2 chicken feet, or 4 chicken wings or 1 turkey wing

-1 clove of garlic peeled and bruised

-1 onion peeled and cut in half

-2–3 carrots peeled and cut into 1 inch hearts (about one cup) 

-2 celery ribs tops and all cut into 1 inch pieces (about one cup)

-½ bunch fresh flat leaf parsley tied with a string

-1 bay leaf

-1 ½ teaspoon salt

-½ teaspoon whole black peppercorns

-1 package Rotini noodles, or noodles of your choice

Instructions

1. Excluding the pasta, put all ingredients into a large stock pot and slowly bring to a boil 

2. Reduce heat and simmer for four hours, skimming often.

3. Strain the stock from the solids and discard the onion, parsley, bay leaf and peppercorns but save the chicken, and other vegetables.

4. Remove skin and debone the chicken. Shred the chicken between your fingers and return the chicken to the pot with the stock.

5. Return the carrots, celery and garlic to the pot with the stock and bring back to a simmer.

6. Boil water and cook noodles according to package directions. Add to the soup & simmer for additional 30 minutes. 

7. Season finished soup with salt and pepper to taste. Skim off top layer of fat and discard.

8. Ladle some into your favorite mug & head back into the warm pillow cocoon & enjoy! 

-N.