Another trip to site for work recently meant another set of dinner instructions for Woody. The response to the email:
‘I’m a guinea pig again aren’t I?’
‘Maybe’ was my reply.
He knows me well.
With a fridge full of veggies including a Wombok that was begging to be used noodle-less Chow Mein was the order of the day because it is easy and I had a hankering for something flavoured with Chinese 5 Spice. It was a hit with the kids. Mr S gobbled it up and gave it lots of thumbs up. He didn’t even look sideways at the green vegetables and tucked right in.
I always include plenty of veggies in our meals. I don’t go out of my way to ‘hide’ them nor do I make a big deal out of them. Over the years there is often a lack of consistency to which veggies the kids will and won’t eat but that is true for food in general. However if it is cooked well and the flavours are appealing then I definitely have more hits than misses in terms of what gets eaten.
I had planned this for what I thought was pork mince but it turned out to be turkey mince. Chicken mince or even beef will work well here too. Feel free to vary your vegetables depending on what you have on hand. The big pile of shredded cabbage fills the dish out without having to muck around with cooking noodles separately and the cabbage does a great job of soaking up the flavour.
Chow Mein – Serves 4-6
There is 500g pork mince in the fridge, top shelf in the bowl (turns out it was actually turkey, even better).
Half fill the little sink with cold water.
Cut the wombok in half and put it in the water with
1 red capsicum &
2 big carrots or 4 of the small ones
The bag of snow peas (about 150g)
Other stuff you need:
Get a tin of water chestnuts from the IGA if you aren’t too late picking up the kids.
About half of the fresh ginger that is in the fridge + 2 of the chillies
Coconut Oil, there is a new jar in the pantry
Chinese 5 Spice Powder
Light Soy Sauce
What to do next
Peel the carrots and put them through the spirooli
Top & tail the snow peas and cut them cross ways in to 1cm-ish pieces. You do not need a ruler for this step.
Dice the capsicum.
Drain the water chestnuts (if using)
Remove the base from the cabbage and chop it crossways
Peel and grate the ginger and finely slice the chillies (I don’t know how hot they are so exercise caution)
Aim for dinner at 7 so you will need to start cooking at about 6.50
Heat 1 Tbs Coconut Oil in the wok.
Throw in the ginger and chilli and cook them quickly until fragrant then add the pork with 2 tsp Chinese 5 spice (don’t go overboard here).
When the pork is starting to brown throw in the carrot and diced capsicum.
Cook for another minute or two and add the snow peas and water chestnuts when the pork is nearly done.
Finish by adding the cabbage with ½ cup water and 3Tbs Soy to taste + 2 tsp sesame oil.
Serve it in the big bowls with chopsticks with some kecap manis drizzled over.