Take Out Gone Healthy

Just like most people on earth, there is always a day (or two!) in my week where I want nothing but to bring home the biggest bag of greasy take out that I can get. Thai and Chinese are favorites, as well as the ole' stand-by pizza. When I do order Chinese, or any Asian take out, I always order some sort of noodles. I found this recipe in one of those cookbooks next to the checkout in the market. I have never bought one, but this one had a giant picture of spaghetti carbonara on it and said "Light & Healthy." I was sold. I have not tried the carbonara yet, but I did stumble upon a Pork Lo Mein recipe that looked amazing and was just over 500 calories a serving. That is about half the calories of take out! I was impressed and had to share, this could easily stand in for a take out meal for me and I love the guilt-free part. You can substitute pork for chicken, beef, shrimp or even tofu for the protein. I also added in some other veggies I had around.

Pork Lo Mein
Light & Healthy 2010
serves 4

3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce (in the Asian food section)
2 tablespoons sugar
1 tablespoon toasted sesame oil (in the Asian food section)
1/4 teaspoon five-spice powder (in the spice aisle)
1 lb. pork tenderloin, trimmed and sliced into thin strips, 1/4 inch thick and wide
1/4 teaspoon liquid smoke (optional, can find by the BBQ sauce)
1/2 cup low sodium chicken broth or stock
1 teaspoon cornstarch
4 1/2 teaspoons canola oil
2 garlic cloves, minced
2 teaspoons fresh grated ginger
1/4 cup Chinese rice cooking wine (in the Asian food section) or dry sherry
8 oz. shiitake mushrooms, stemmed and cut into thirds
4 scallions, white parts sliced thin and green parts cut into 1 inch pieces
1 small head of napa cabbage, halved, cored and sliced into 1/2 inch strips (about 4 cups)
12 oz fresh Chinese egg noodles or 8 oz dried linguine
1 tablespoon Asian chili-garlic sauce (in the Asian food section)

1. Whisk the soy sauce, oyster sauce, sugar, sesame oil, and five spice powder together in a small bowl. Transfer 3 tablespoons of the mixture to a zip-lock bag and add the pork and liquid smoke (if using). Press out the air, seal the bag and refrigerate for at least 15 minutes and up to 1 hour.

2. Whisk the broth and cornstarch into the remaining soy mixture and set aside. In a separate small bowl, mix 1/2 teaspoon of the canola oil, garlic, and ginger together and set aside.

3. Boil a large pot of water on the stove and cook your noodles according to the package. Drain and rinse under cool water, rake slightly to avoid them sticking together.

4. Meanwhile, heat 1 teaspoon of the canola oil in a 12 inch non-stick skillet over high heat until just smoking. Carefully add half the pork in a single layer, breaking up any clumps. Cook without stirring for 1 minute, then stir and continue to cook until the pork is lightly browned, 2 to 3 minutes more. Add 2 tablespoons of the wine to the skillet and cook, stirring constantly, until the liquid is reduced and the pork is well coated, 30 to 60 seconds. Transfer pork to clean bowl and repeat with 1 teaspoon more of canola oil, the remaining pork, and the remaining 2 tablespoons of wine. Remove from heat and wipe the skillet with a paper towel.

5. Return the skillet to high heat, add 1 teaspoon of canola oil and heat until just smoking. Add the mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add the scallion whites and greens and continue to cook, stirring occasionally, until wilted, 2 to 3 minutes. Transfer vegetables to bowl with pork.

6. Add the remaining 1 teaspoon canola oil and the cabbage to the skillet and cook, stirring occasionally, until spotty brown, 3 to 5 minutes. clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture with the back of a spatula, until fragrant, about 1 minute. Stir garlic mixture into the cabbage.

7. Return the mushrooms and pork, along with any accumulated juices, to the skillet and stir to combine. Whisk the sauce to recombine and add it to the skillet. Cook, stirring constantly, until thickened, about 1 minute.

8. Add the noodles and garlic-chili sauce and stir to combine. Serve.


1 comment:

Tom McBrearty said...

Perhaps I'll be trying this in the coming week, prepared by the chef herself??

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