Weeknight Chow Mein

Ingredients

• 8-12 ounces whole wheat spaghetti
• 1 teaspoon peanut oil
• 1 tablespoon peanut oil
• 8-12 ounces Chinese cabbage, shredded
• 2 tablespoons peanut oil
• 2 teaspoons sesame oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon chili-garlic sauce (or to taste)
• 1 lb chicken or pork or shrimp
• 1/2 onion, sliced thinly
• 4 ounces Chinese pea pods, slivered
• 1/2 red bell pepper, slivered
• 1 small zucchini, slivered
• 1 carrot, slivered
• 4 ounces mushrooms, sliced
• 3 tablespoons oyster sauce
• lime wedge, to garnish

Directions

1. 1

   Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.

2. 2

   Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.

3. 3

   Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).

4. 4

   Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.

5. 5

   Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.

6. 6

   Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.