Hungry for a quick Chinese dishone you can whip up in just minutes? This flavor-charged entrée fits the bill. Serve it family-style, in one big dish, followed by jasmine tea and fortune cookies for a final flourish.
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. cornstarch
- 2 Tbs. Chinese rice wine
- 1 6-oz. pkg. soy "chicken" strips
- 1 Tbs. granulated sugar
- 3 Tbs. vegetable oil
- 1 Tbs. minced ginger
- 1 tsp. minced garlic
- 1/2 red bell pepper, cut into strips
- 1/2 green bell pepper, cut into strips
- 1/2 onion, quartered and sections separated
- 8 oz. can water chestnuts, drained
- 1/2 lb. bean sprouts, rinsed
- 2 cups chow mein noodles
- 1/4 pineapple, cut into small pieces
- 1 Tbs. sesame oil
Combine 1 Tbs. soy sauce, 1 Tbs. cornstarch and 1 Tbs. wine in bowl. Marinate “chicken” strips for 5 minutes. Combine remaining 1 Tbs. soy sauce, 1 Tbs. cornstarch, 1 Tbs. wine and sugar, and set aside.
Meanwhile, heat large wok or skillet over medium heat. Add 2 Tbs. oil, and when hot, stir-fry ginger and garlic for 30 seconds. Add “chicken” strips with marinade, and stir-fry 1 minute; remove strips from pan.
Heat remaining 1 Tbs. oil in pan, and stir-fry red pepper, green pepper, onion, water chestnuts and bean sprouts for 2 minutes, or until vegetables begin to soften. Return “chicken” strips to pan, and stir in soy sauce-sugar mixture. Cook 2 minutes more, or until sauce thickens. Remove from heat.
To serve, arrange chow mein noodles on serving platter, and top with “chicken” stir-fry. Garnish with pineapple pieces, and drizzle sesame oil over top. Serve hot.
- Calories: 430
- Carbohydrate Content: 47 g
- Fat Content: 22 g
- Fiber Content: 9 g
- Protein Content: 15 g
- Saturated Fat Content: 2 g
- Sodium Content: 400 mg
- Sugar Content: 9 g