Wok With Me

Here's one for ya. How many of you have appliances that sit dormant for years upon years? How many times have you pulled something out and find (lord only knows) unrecognizable substances growing at the bottom of it? Just about every six months I go through my cupboards and yard out anything I haven't used in the last 2 years. My bff told me once "if you haven't used it in the last year, get rid of it". I tack on an extra year though because it seems it's about that time that things like my "juicer" or my "air popcorn maker" become useful. Plus I think once a year is a little much to ask, dontcha think Megs? 


My Wok is no exception as I can honestly say that it has been two years since I used it last. I'm not sure why I don't use it more often because it sure comes in handy when I'm doing large quantities of stir fry ingredients. I know some of you can relate to those pieces of food that spill over and end up wedged in-between the stove and the counter. Seriously if you want to send ol' Ang over the edge, just try and drop a slice of green onion through that tiny crack. I dare you! And that's putting it mildly.


I'm feeling worked up. Let's move on.


My inspiration for this next dish was triggered by a series of days on Foodbuzz for healthy beef dishes. Now as I'm sure most of you have noticed I haven't made any recipes containing beef on my blog, and more than likely I won't. I'm actually really picky about meat and beef is one that I could undoubtedly go without. We all have our thing right? 


Sorry, I'm all over the place today.


So it seems over the last few days there has been this trend of stir fry.  Some with meat, some without, but either way I felt desperately hungry for veggies and Asian flavors. My wok soon found itself useful and redeemed as I blew off the dust, and removed any mysterious crumbs. With that being, who wouldn't like a plate full of chicken, veggies, and fried noodles. I mean, "how bad can that be" ~ Ina Garten


Ha! I just had to say that.


Let's get cookin, or rather, Let's wok together!

Ginger chicken stir fry with
veggies and fried Japanese pasta

The process

Heat wok or large skillet to medium high heat

Cook chicken with ground ginger until no longer pink

Stir fry veggies

Prepare a fruit salad

Add bean spouts

Prepare pasta

Add pasta to chicken-veggie mixture

Ginger chicken stir fry with 

veggies and fried Japanese pasta

Ingredients

1 pound organic ground chicken

1/2 onion, sliced thin

2 small garlic cloves, minced

1 cup fresh broccoli florets

1/2 yellow pepper, cut in strips

1/2 zucchini, cut in strips

1 carrot, peeled and sliced in thin strips

2 cups Napa cabbage, chopped

1 1/2 cups bean sprouts

60z Package Japanese style pasta(chuka soba)

1/4 cup soy sauce

1 tsp ground ginger

1/4 tsp red pepper flakes (or to your heat level)

1 tsp pure sesame oil

canola oil

salt and pepper

toasted sesame seeds for garnish

Directions

Heat a large wok or skillet on medium high with 2 tablespoons canola oil; Add ground chicken. Cook until chicken is almost done breaking up with a wooden spoon. Season with salt,  pepper and ground ginger. Remove from wok and set aside.

Add 2 more tablespoons of canola oil to wok along with onions. Cook just a few minutes and add garlic. Cook 1 minute longer and add the next 5 ingredients. Stir fry mixture for 5 minutes. Add soy sauce and red pepper flakes; Cook 1 minute longer. Add chicken back in along with bean sprouts. Cook 2-3 more minutes.

Meanwhile prepare Japanese pasta as directed on back of package. Drain, but do not rinse. 

Add cooked noodles and sesame oil to stir fry. Cook 3 minutes or until veggies are cooked to your liking. (I like my veggies a little on the tender/crisp side)

Place in serving bowl or platter and sprinkle with toasted sesame seeds. 

Serve with fruit salad.......

And eat with toaster tongs.

Enjoy!