I'm back...with Everything LoMein

Hey everybody. I am back from the Jersey Shore,vacation was great, good weather,good friends and lots of sun at the beach but I swear it's like I never left. The kids are fighting, I am swamped at work and I am so far behind on commenting that I feel as if I am drowning. But never fear, I will catch up and I am sharing a really good recipe with you. This is a Rachael Ray recipe, I know, I know, some of you love her and some of you hate her, just deal with it and you will get something really good when it's done.The original recipe can be found here. I don't know why there are such RR haters out there. If you really look at her recipes, they are full of veggies and good stuff. So, for me, do me a favor, don't turn away , just read through and you might be surprised. My sister has made this recipe and I really was scared to try it. The ingredient list is long, and there is alot of prep work. There were a few things I did have to pick up at the store, but if you prep everything ahead of time, it comes together really quick.





Everything Lo Mein





Sauce:

3 rounded tbsp hoisin sauce

3 tbsp dark soy sauce(tamari)

3 tbsp water

2 tsp hot sauce( I used red hot)



* I doubled the sauce





Everything Lo Mein



3/4 pound spaghetti

salt

1/4 cup vegetable oil, divided

2 large eggs, beaten ( I used 4)

3 chicken cutlets, thinly sliced into strips

3 thin cut pork chops, thinly sliced into strips

black pepper

2 tsp ground coriander

2 inches fresh ginger, peeled and chopped or grated

4 garlic cloves, minced

6 scallions, cut into 3 inch lengths, then sliced lengthwise

1/2 pound shitake mushrooms, chopped

1 red bell pepper, cut into quarters,seeded,and sliced into strips

1 small can sliced water chestnuts,drained

1/2 pound shredded cabbage ( i used Napa)







Mix together sauce ingredients and reserve.

Bring pasta water to a boil, salt water, and cook spaghetti to al dente. I used this brand pasta.





It is a little more expensive, but it is better than whole wheat pasta and has a low glycemic index and honestly I couldn't taste the difference and I felt better for eating it.



Heat 1 tbsp vegetable oil in large non stick skillet. Scramble the eggs, remove and reserve.

Season the meat with salt,pepper and coriander.

Heat remaining oil to a ripple, then add meat and stir fry for 4 minutes. Remove to a plate and keep warm. Add ginger,garlic, and veggies to pan.

Stir fry veggies for 2 minutes, or to your liking, then drain and add pasta and eggs back to skillet. Return meat to the pan. Pour sauce over all and toss to combine. Remove from heat and let the liquids absorb a little.

This makes enough to feed a small army and it tastes so much better the next day. I love chinese food but making your own will make you feel better about what you are feeding everyone. So let go of your misconceptions or just your annoyance with Rachael Ray and just give it a try, Please. For me.

Just for fun I am adding in some random pics. Here is our brand new stone patio, we just had put in on Saturday. I love it. Now I need patio furniture.

Here we are at the beach. The girls had an awesome time. I hope they remember these vacations, because they mean so much to me. Especially this one, my oldest lost her first tooth while we were away. I still cannot believe she is old enough for that to have happened.





And of course, here is my sister, Donna, of My Tasty Treasures and her FFH, who joined us for a day at the beach. Aren't they cute?

And finally, here I am , with my girls.

It was a great trip, but I am happy to be home. I missed all your posts and am anxious to catch up on all the good things that were made while I was gone.