Hmm... seems like every post lately has been for Presto Pasta Night. While in itself not a bad thing, it means I'm not holding up to my end of the bargin to myself to keep this blog active. I'll have to remedy that in the days to come, but for now, here's my entry to this weeks PPN.
First, let me apologize for this photo. It screams BROWN and that wasn't my intention. I have a white plate that I like to use for plating but for some reason I just grabbed our regular bowls. New plating dishes need to be in my future. Really.
Because I can't leave well enough alone, I changed a few things - doubling the sauce and adding more hot sauce (in the form of Sriracha), more than halving the amount of meat she used, and changing the vegetables a bit to what I had in the house. All in all I'm not sure I'd make it again without some more tweaking - I think I'd recommend adding some chili paste with garlic to the sauce (my favorite Asian condiment) and amping up the veggies some more. But, it's a good catch all meal - and definitely healthier than take out.
This week PPN is hosted by Juli of Pictures of all my Princesses. Head on over there tomorrow for the full round up.
Everything Lo Mein
(modified from Rachael Ray)
- 1/3 cup hoisin sauce
- 1/3 cup tamari
- 1/3 cup water
- 3 tablespoons hot sauce
- 1 pound spaghetti
- 2 tablespoons vegetable oil
- 2 chicken breasts, thinly sliced into strips
- 1 pork chop, thinly sliced into strips
- Black pepper
- 2 teaspoons ground coriander
- 2 inches fresh ginger, chopped or grated
- 4 garlic cloves, finely chopped
- 6 scallions, cut into 3-inch lengths then sliced lengthwise
- 1/2 pound mixed mushrooms, chopped
- 1 small can sliced water chestnuts
- 2 cups fresh bean sprouts
- 2 handfuls frozen edamame
Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente. About 2 minutes before the spaghetti is done, throw in the frozen edamame to cook.
Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil then add meat and stir-fry until cooked through. Remove from pan. Add the ginger, garlic and veggies (except bean sprouts) and stir-fry veggies 2 minutes, then add the meat back into the pan. Add pasta and bean sprouts to skillet and pour sauce over and toss to combine.