One could also call it ‘clean out the fridge and garden’ but that’s a bit long. Chicken, Chard and Mushroom Lo Mein is descriptive enough.
That’s the great thing about stir-fries (and Lo Mein is basically a stir-fry with noodles) – one can use any vegetable that happens to be lurking.
Before I get to the recipe….. While I was off playing I received the usual numbers of notices from Google and my site host and all the others that have something to do with my blog. I’ve spent the last few days sorting through them and updating / repairing / arguing as needed.
I’m telling you this because if something appears a bit wonky please let me know so I can adjust whatever.
Also, if you see more ads than normal, or bizarre ads, wait 2 or 3 days. If it doesn’t sort itself out (I’m told it will…..) let me know so I can deal with it….. Unless it’s really annoying, then tell me right away.
I love changes – especially unpredictable changes.
Food, then more photos….
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Chicken, Chard and Mushroom Lo Mein
As with any stir-fry you can use whatever vegetables you have. I had fresh chard from my garden, and the last few green beans.Spinach would be good – and carrots, whatever you like.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Stir-Fry
- 2 chicken breasts, about 10oz (300gr) total, cut into bite-size pieces
- 1 onion, quartered and sliced
- 2 cloves garlic, minced
- 1 tbs minced ginger
- 4oz (125gr) mushrooms, trimmed and sliced
- 6oz (175gr) chard, roughly chopped, stems kept separate
- 1/2 yellow bell pepper, halved and sliced
- 3oz (90gr) green beans, roughly chopped
- 4oz (125gr) linguine, about 1″ (2.5cm) circle
- 1 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp olive oil
- 1/2 cup (4oz, 120ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry
- 1 tbs cornstarch (corn flour, Maizena) dissolved in
- 2 tsp soy sauce plus 1 tbs water
- Cook pasta according to package instructions.
- While pasta cooks: Heat 1 tsp olive oil and 1 tsp sesame oil in large nonstick skillet over medium-high heat.
- Add mushrooms and sauté 3 – 5 minutes, until they start to brown. Remove to a plate and set aside.
- Add remaining oils, onions, pepper, chard stems, beans to skillet, stir-fry for 3 minutes.
- Add garlic, ginger, stir-fry another 2 minutes.
- Add chicken to skillet and stir-fry 3 minutes.
- Return mushrooms to skillet.
- Add stock, sherry and chard leaves.
- Bring to a boil, cover and simmer for 3 – 4 minutes until chard wilts and vegetables are tender.
- To finish: Drain pasta.
- Uncover skillet and add cornstarch mixture, stirring until thickened.
- Add pasta, toss to combine and serve.
You can substitute apple cider or apple juice for the sherry.
A lot of the prep is done while the initial ingredients are cooking.
Keywords: chicken, lo mein, chard
We stayed in a great hotel in Rome, not far from the main terminal for the metro. Even better, this metro stop was just steps from the front of the hotel.
Rome was crowded, as was the Metro…. Barely room to squeeze on but we managed. The Metro is not nearly as extensive as the ones in Paris or London. Uber came to the rescue a few times.
We managed to do a little shopping in between all the sightseeing.
There were a few street performers.
We have no idea how he managed to stay in this position…. he was at a roughly 30 degree angle to the pavement and there was no visible support. It must have been exhausting…. but it was fun to watch him.
Back to the cultural stuff….
There were columns and churches and fountains everywhere.
And monuments…. with fountains.
The Pantheon was one site I really wanted to visit.
It’s the best preserved ancient site in Rome, having been dedicated in 126 AD. Helping to preserve it was the fact that it was given to the Catholic church around the 7th century….
My visit will wait for another day, however as the lines were unbelievably long waiting to get in.
Next time I go to Rome it’s going to be in winter…. Maybe it won’t be so crowded. I didn’t realize it but September and October are the busiest months in Rome – summer being too hot,
Now I know.