Vegetable Chow Mein & Lemon Chicken

Vegetable Chow Mein

Ingredients

Sauce:
3 tbsp. Golden Dragon soy sauce *
1 tbsp. Golden Dragon hoisin sauce*
1 tbsp. White vinegar
1 1/2 tsp. Roger’s sugar*
1 tsp. Golden Dragon sesame oil
1 tsp. sriracha (optional) 

Stir Fry:
4 garlic cloves, finely chopped
1 shallot, thinly sliced
1 carrot, cut into thin strips
1 red pepper, cut into thin strips
1/2 cabbage, shredded
1/2 head broccoli or cauliflower*, cut into small florets
1 1/2 cups bean sprouts
300g Farkas chow mien noodles*
4 green onions, chopped
Sesame seeds for garnish 

Instructions

Heat some oil in a wok or pan on high heat. Add the garlic and onion and fry for about 20 seconds.
Add the broccoli and carrot and fry for a further minute or two.
Add the pepper, bean sprouts and cabbage and fry for a couple of minutes. Toss well so they get cooked evenly.
Cook noodles according to packet instructions - they made need soaking in water or adding straight to the pan.
Add the chow mien sauce and noodles, stir well, and serve!
Top with chopped spring onion and sesame seeds. 

*In flyer Sept 19-25, 2021
Recipe and photo credit: Cupful of Kale

Lemon Chicken 

Ingredients

Chicken:
1 1/2 lbs. Chicken cut into 1-inch pieces*
1 large egg
2 tbsp. Golden Dragon soy sauce*
2 tbsp. white vinegar
1/2 cup corn starch
1/2 cup Crisco vegetable oil* 

Lemon Sauce:
1 tbsp. Crisco vegetable oil*
4 tsp. minced garlic
1 tsp. minced or finely grated ginger
1/2 cup Knorr chicken stock or broth*
2 tbsp. Golden Dragon soy sauce*
Juice of 1 lemon (about 3-4 tablespoons)
2 tbsp. sugar*
2 tbsp. honey
Salt to taste
2 tsp. corn starch mixed with 2 tbsp. water
1 tsp. sesame seeds to garnish
Thinly sliced green onions to garnish. 

Instructions

Chicken: In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well, and allow to marinate for 20 minutes, covered.
Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
Heat oil in a large pan over medium-high heat. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning halfway during cooking, until golden and cooked through.
Drain on a plate lined with paper towel. Discard oil and wipe wok/pan over with paper towel.

Lemon Sauce:

Heat oil and sauté the garlic and ginger until fragrant.  Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt.
Whisk, bring to a simmer until the sugar dissolves.
Whisk corn starch mixture into the simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes).
Garnish with sesame seeds, green onions, and lemon slices. Serve.

 *In flyer Sept 19-25, 2021
Recipe and photo credit: Café Delites