Lo Mein with Chicken and Veggies
By Nadine B. and Jenna O. from Holy Cross Academy, Fredericksburg, VA.
Chicken and asian veggies are stir fried with fresh ginger and garlic and served over lo mein noodles.
Serving size: 1 1/2 cup
|From Saturated Fat||4%%|
|Ingredient||6 servings||50 servings|
|fresh ginger, minced||1 Tbs||1/2 cup|
|garlic, minced||1 Tbs||1/2 cup|
|scallions, sliced||1/4 cup||2 cups|
|chicken breast, thin sliced||12 oz.||6.25 lb|
|hoisin sauce||2 Tbs||1 cup|
|soy sauce||2 Tbs||1 cup|
|bok choy, sliced||4 cups||8 qts|
|carrots, jullienne||2 cups||4 qts|
|red peppers, jullienne||1 cup||1 qt|
|edamame beans, cooked, shelled||1 cup||1 qt|
|toasted sesame oil||1 tsp.||3 Tbs|
|corn starch||1 Tbs||1/2 cup|
|lo mein noodles, cooked||3 cups||6.25 qt|
|vegetable oil||1 1/2 Tbs||3/4 cup|
|salt||1/2 tsp.||4 tsp.|
Heat a wok or large saute pan on high heat (for large batch use a tilt skillet) Add vegetable oil (half of the oil in the recipie is for the stir fry and half is for coating the cooked noodles), ginger, garlic, scallions and chicken (coated with cornstarch and seasoned with salt) Sir fry until chicken is cooked through.
Add hoisen sauce and soy sauce. Stir fry to coat meat with sauce. Remove from heat and keep warm.
Stir fry bok choy, carrots and peppers untill tender but still having a slight crunch. Add edamame beans to warm through.
Add the vgetables to the meat, drizzle with sesame oil and keep hot.
Serve stir fry with a 8oz scoop over a 1/2 cup noodles for each serving. (to serve family style you can toss the stir fry with the noodles)