Chow mein with Cashews
Makes 4 servings..
3 cloves garlic, minced
1 teaspoon fresh ginger (you can use ground ginger if you like)
½ of a red onion
1 teaspoon red chili paste (optional)
4 or 5 button mushrooms
2 carrots, cut into matchstick size
about 4 ounces baby bok choy (you can use regular bok choy if you can’t find it)
1 cup bean sprouts or chinese peapods (optional)
3 or 4 stalks of scallions
Sauce:
Mix 3 tablespoons of oyster sauce with ½ cup chicken stock. Add chili paste if you are using it.
10 ounce bag of dried udon noodles. Cook according to package directions.
3 tablespoons of vegetable oil for frying
2 tablespoons of sesame seeds
Cut up the garlic and ginger and place in a small bowl. Then cut up the remaining vegetables and place in a larger bowl.
Heat up the some of the vegetable oil in a fry pan at relatively high heat. Add chicken pieces and stir around until the chicken starts to brown evenly, only 2 to 3 minutes. Take the chicken out and put the chicken pieces on a plate. Add the remaining vegetable oil and the garlic and ginger. Only stir fry for about 30 seconds. Add the remaining vegetables and stirfry until softened, about 2 to 3 minutes. Add oyster sauce mixture and cooked noodles. Stirfry for about 1 to 2 minutes.
Add the chicken back. When fully cocked, sprinkle with sesame seeds, and serve.