There is a weather pattern starting here. The last few mornings I have awakened to lightly cloudy mornings and been relieved that it wasn’t raining. I keep thinking that I will finally have a day with some decent light for taking pictures. Then around noon it starts pouring down rain and my natural lighting disappears. This rain is seriously killing my buzz. It’s not like no one warned me. I knew when we moved here that it rains most of the year, but I never really thought about it. I love the rain. It is beautiful and makes for perfect dramatic moments in chick flick movie. I just wish I could turn it off for a moment to take some pictures and maybe go for a bike ride.
Anyway, enough about my boring weather challenges. You are probably here for this recipe.
Let me just say that I like Chinese food. Rephrase; I love Chinese food! I could probably eat it everyday if for the rest of my life and never get sick of it. When I was little I loved eating all of the baby corn and “baby trees” in stir-fries. I can still remember the taste of my favorite general Tso’s chicken from this little hole-in-the-wall chinese food place in Tennessee. It was called China Wok and it was run by people who were really from China. Their food was the best and, needless to say, I miss it really bad.
Well, since we can’t get good Chinese food, or any Chinese food for that matter, I decided to make some. I love how simple this recipe is. It probably would have been best with lo mein noodles but I didn’t have any so I cheated a little and used spaghetti.
- 1 (8 ounce or 250g) package spaghetti
- 2 tablespoons peanut oil
- 4 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 cup broccoli florets
- 1 large carrot, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 medium onion, chopped
- 1 (15 ounce or 425 g) can baby corn, drained
- 1 cup chicken broth
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisen
- 2 tablespoons fish sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1/2 tablespoon chili garlic sauce
- 1 tablespoon cornstarch mixed with 1 tablepoon cold water
- 2 cups cooked chicken
- Bring a pot of water to a boil and cook pasta according to package instructions.
- Meanwhile, Combine oil, garlic, ginger, broccoli, carrots, bell peppers, onions, and baby corn in large skillet and cook until softened, about 10 minutes. Add chicken broth, soy sauce, honey, hoisen, fish sauce, vinegar, sesame oil, and chili garlic sauce. Stir in cornstarch mixture and continue cooking until sauce begins to thicken. Reduce heat and add noodles and chicken and continue stirring for about 5 minutes. Serve immediately.