I found a recipe for Shrimp Lo Mein, originally published by Food Network, that looked worth giving a try. It called for Sriracha sauce which I don’t really care for (too vinegar-y for me) and Napa cabbage (finely shredded) but I had half a head of regular cabbage I needed to use up so I made those two changes right off. Other than that, I pretty much followed the recipe as printed which is very unusual for me.
It turned out really good! And it made a lot!! The recipe said it made 4 servings, but Doug and I ate it for three different meals and still had a small bowl left.
I have made changes every time I make this and now, I pretty much just use the sauce recipe as a guideline. For example, if I am using beef in my stir-fry, I change the broth base to beef instead of chicken. I have made it with pork, then I used vegetable broth. I also change up the veggies using whatever fresh veggies I have on hand at the time.
I have also made it as a stir-fry over rice. It turns out good every time. I prefer white rice with chicken or shrimp, but brown rice is really good with beef.
The other day, Doug found a bag of mini sweet bell peppers. I think he was attracted to how colorful they were. I used them in my chicken stir-fry with broccoli and they sure brightened it up! I’ll share that recipe with you to the best of my recollection. (Chicken Stir-Fry with Broccoli and Bell Peppers) I hope you enjoy it!
Patty & Doug
KitchenTips@2TWR.com