David’s food dreams came true a few weeks ago when I made a big batch of chicken lo mein, using a new recipe. I made enough so that there were plenty of leftovers and he was able to freely get a bowl whenever he was hungry. But that was a few weeks ago, and recently the craving for more chicken lo mein started up again.
Last night while Rich and I were at Caleb’s little league game, David called me and asked if he could make *the chicken lo mein that he was craving* and I said “yes”.
Then he called back and said there was no soy sauce. He was hungry so we gave up on that idea and he had soup instead. On the way home from the game I went to the store and bought the soy sauce and three packages of chicken thighs.
We started making the recipe at around 10:00 this morning. He cut up the chicken. I cut up the veggies. He made the sauce, I stir-fried the chicken. It was a fun recipe to accomplish with a partner.
Soon it was complete, and David filled up a yellow fiesta bowl with the steamy goodness.
He took a photo of his food for his instagram account.
And I took pictures for my blog.
(we have a lot in common)
After it was posted, he took a bite and said he was in heaven.
“Thank you for helping me make this, Mom,” he said.
His siblings asked for seconds.
And I enjoyed a bowl of it outside on the porch.
David and I enjoy each other’s company by making food in the kitchen. (yesterday he made funnel cakes). Jacob and I bond while grocery shopping. Grace and I bond while singing. And so it goes. I have seven children and each one has a special way of broadening my world. We can spend time together doing what they like to do best and it’s never forced. We don’t have to try hard to spend time together, we just do what we would do normally…..together.
Chicken Lo Mein
2 boxes angel hair pasta
2 Tablespoons sesame oil
2/3 cup chicken broth
2/3 cup soy sauce (low sodium)
1 T. cornstarch
1/4 tsp. pepper
2-4 T. vegetable oil
4 cloves garlic, pressed
12 chicken breast halves, boneless, skinless, and cut into thin strips (we prefer thighs)
5 cups thinly shredded cabbage
4 carrots, coarsely shredded
3 cups sliced fresh mushrooms
1/2 cup chopped broccoli
1 medium onion, chopped
Cook pasta according to package directions. Transfer pasta to a large bowl; add sesame oil and toss until coated. In a small bowl, stir together the broth, soy sauce, cornstarch, and pepper; set aside.
In a skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 30 seconds.
Add chicken strips and stir-fry about 3 minutes or until no longer pink; remove from wok or skillet and cover to keep warm. (I did the chicken in three batches because the pan wasn’t big enough.)
Add cabbage, carrots, mushrooms, and onions to the wok or skillet and continue to stir-fry another 3 minutes. Add broth mixture to the skillet. Stir-fry, mixing well, for 2 minutes more. Return chicken and garlic to the skillet and heat through. Add to bowl of pasta and toss together.
Recipe source: Saving Dinner, by Leanne Ely (highly recommended cookbook)