CHOW MEIN WITH SPICY ASIAN GREENS and PEANUTS
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 525.2
- Total Fat: 16.5 g
- Cholesterol: 0.0 mg
- Sodium: 781.2 mg
- Total Carbs: 99.6 g
- Dietary Fiber: 10.1 g
- Protein: 18.1 g
View full nutritional breakdown of CHOW MEIN WITH SPICY ASIAN GREENS and PEANUTS calories by ingredient
Introduction
Bok Choi, Bok Choy or Asian Greens are available from your organic farmer along with broccoli, onions, scallions, from fall through winter months. Our Saratoga Farmers' Market has fresh shitake mushrooms grown locally.We use all organic ingredients in our dish, except for the Morningstar Farms product which is not organic. Bok Choi, Bok Choy or Asian Greens are available from your organic farmer along with broccoli, onions, scallions, from fall through winter months. Our Saratoga Farmers' Market has fresh shitake mushrooms grown locally.
We use all organic ingredients in our dish, except for the Morningstar Farms product which is not organic.
Number of Servings: 2
Ingredients
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2 cups Bok Choi Asian Greens, washed and chopped
10 Shitake Mushrooms,sliced
1 cup Onion, chopped
1 cup Carrots, sliced into coins
1 Cup Broccoli Spears and stems, cut small
1/2 tablespoon Sesame Oil
2 cloves Garlic, Chopped Fine
1 Ounce of Roasted Peanuts
1/4 teaspoon Red Chili Sauce
1 tablespoon 100% Corn Starch
1 cup lukewarm Water
1 Tablesppoon Ligh Soy Sauce
2 medium Scallions, washed and cut into slices
1 cup cooked Brown Rice
1/2 cup Chow Mein Chinese Noodles
Directions
This dish makes two large servings, dinner for two:
Cook brown rice ahead of preparation start, brown rice takes 45 to 50 minutes.
Chop the bok choi and wash well, drain. Wash and Chop the carrots, onions and broccoli, and wash and slice the scallions. Slice the Shitake Mushrooms. Peel and chop the garlic.
Prepare corn starch in 1 cup lukewarm water with the soy sauce and chili sauce. Add the scallions to the sauce mixture. Set aside.
In a large cast iron skillet, over medium heat, add 1/2 tablespoon sesame oil, add garlic and saute for 1 minute. Add the carrots, broccoli stir well, cover. Cook 3 minutes. Add the onions, stir, cover again and cook 2 minutes. Add the Peanuts, stir, and add the Bok Choi Asian Greens. Cover and stir when the Bok Choi begins to wilt. When all ingredients have softened, add the Sauce Mixture, stir, cover and heat until the cornstarch thickens the sauce, and the dish is hot and bubbly.
Serve immediately over 1/2 Cup of Brown Rice per serving. Sprinkle top with 1/4 cup Chow Mein Chinese Noodles per serving. SERVES 2.
Cook brown rice ahead of preparation start, brown rice takes 45 to 50 minutes.
Chop the bok choi and wash well, drain. Wash and Chop the carrots, onions and broccoli, and wash and slice the scallions. Slice the Shitake Mushrooms. Peel and chop the garlic.
Prepare corn starch in 1 cup lukewarm water with the soy sauce and chili sauce. Add the scallions to the sauce mixture. Set aside.
In a large cast iron skillet, over medium heat, add 1/2 tablespoon sesame oil, add garlic and saute for 1 minute. Add the carrots, broccoli stir well, cover. Cook 3 minutes. Add the onions, stir, cover again and cook 2 minutes. Add the Peanuts, stir, and add the Bok Choi Asian Greens. Cover and stir when the Bok Choi begins to wilt. When all ingredients have softened, add the Sauce Mixture, stir, cover and heat until the cornstarch thickens the sauce, and the dish is hot and bubbly.
Serve immediately over 1/2 Cup of Brown Rice per serving. Sprinkle top with 1/4 cup Chow Mein Chinese Noodles per serving. SERVES 2.