{"id":26673,"date":"2022-03-05T22:30:18","date_gmt":"2022-03-05T22:30:18","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=26673"},"modified":"2024-07-27T23:15:12","modified_gmt":"2024-07-27T23:15:12","slug":"szechuan-lo-mein","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2022\/03\/05\/szechuan-lo-mein\/","title":{"rendered":"Szechuan Lo Mein"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 3 to 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<p>This should bring delight to your taste buds, then tears to your eyes. Zha Cai is Szechuan preserved vegetable, usually mustard root. Get is at an Asian market.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb fresh lo mein noodles <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">lb chicken breast, cut into strips <\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz mushrooms, halved or cut into bite-size pieces <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup carrot, cut on the diagonal <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup broccoli, cut on the diagonal into 1-inch pieces <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup baby corn <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">oz (about \u00bc cup) minced <span style=\"color: #ff0000;\"><strong>preserved vegetable (ya cai or Zha Cai)<\/strong><\/span><\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">onion, shredded <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">clove garlic, minced <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS soy sauce <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS <span style=\"color: #ff0000;\"><strong>hot bean sauce <\/strong><\/span><\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp salt <\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">TBS cooking oil <\/span><\/li>\n<\/ul>\n<p><strong>Marinade: <\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp Shaoxing wine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp soy sauce <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp cornstarch <\/span><\/li>\n<\/ul>\n<p><strong>Sauce: <\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup stock <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp soy sauce <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS <span style=\"color: #ff0000;\"><strong>chili oil <\/strong><\/span><\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp ground Sichuan peppercorns<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sugar <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sesame oil <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp cornstarch<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nMarinate chicken:<\/strong><\/p>\n<p>Mix <strong>marinade<\/strong> ingredients. Marinate <strong>chicken<\/strong> for at least twenty minutes. While <strong>marinating chicken,<\/strong> mix <span style=\"color: #ff0000;\"><strong>sauce<\/strong><\/span> ingredients. Set aside.<\/p>\n<p>Parboil <strong>noodles<\/strong> in a pot of boiling <strong>water<\/strong> for three minutes. Drain.<\/p>\n<p>Heat wok. When heated, add 1 TBS of <strong>oil.<\/strong> Add <strong>garlic<\/strong> and <strong>chicken<\/strong> and stir-fry. When done, remove from the wok to a platter.<\/p>\n<p>Reheat the wok and add 1 TBS of <strong>oil.<\/strong> Add <strong>mushrooms, onions, carrot, broccoli, baby corn<\/strong> and <span style=\"color: #ff0000;\"><strong>Zha Cai<\/strong> <\/span>and stir-fry until tender and crisp. Sprinkle \u00bd tsp of <strong>salt<\/strong> over the <strong>vegetables<\/strong> and mix it in.<\/p>\n<p>Remove the <strong>vegetables<\/strong> to a platter. Clean out the wok with a paper towel. Heat wok again and add 3 TBS <strong>cooking oil.<\/strong><\/p>\n<p>Place <strong>noodles<\/strong> in the wok, using chopsticks to break them up. Add 2 TBS <span style=\"color: #ff0000;\"><strong>hot bean sauce<\/strong><\/span> and 1 TBS <strong>soy sauce.<\/strong> Stir-fry until the <strong>noodles<\/strong> are heated through. Add <strong>cooked chicken, shrimp<\/strong> and all the <strong>vegetables.<\/strong> Re-stir <span style=\"color: #ff0000;\"><strong>sauce<\/strong><\/span> mixture and add. When it comes to a boil, test and adjust the <strong>seasoning<\/strong> if desired, then remove and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 3 to 4 Servings Scott Nowell This should bring delight to your taste buds, then tears to your eyes. Zha Cai is Szechuan preserved vegetable, usually mustard root. Get is at an Asian market. 1lb fresh lo mein noodles \u00bdlb chicken breast, cut into strips 8oz mushrooms, halved or cut into bite-size pieces \u00bdcup carrot, cut on the diagonal \u00bdcup broccoli, cut on the diagonal into 1-inch pieces \u00bdcup baby corn 2oz (about \u00bc cup) minced preserved vegetable (ya&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2022\/03\/05\/szechuan-lo-mein\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":26674,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[57,68,74,278,279],"class_list":["post-26673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-broccoli","tag-carrots","tag-chicken","tag-lo-mein","tag-zha-cai"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2022\/03\/szechuanLoMein.jpg?fit=504%2C416&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/26673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=26673"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/26673\/revisions"}],"predecessor-version":[{"id":54138,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/26673\/revisions\/54138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/26674"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=26673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=26673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=26673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}