I’m a straight up fiend, like crack-addicted fiend, when someone mentions Chinese food. Think rabid dogs…
I will literally twitch with the anticipation of Lo-Mein and General Tso anything hitting my mouth. So the thought of doing a night of “Take-In” Take-Out made me even more excited.
I’m all about food that’s both good and good-for-you, so I was trying to invent ways to mimic Asian flavors at home.
The combination I came up with was pretty stellar, and using those spiralized zucchini noodles in place of lo-mein means that I can have my “Fat Kid Friday” any day of the week!
In a wok, heat up some olive oil, and to that add some sliced mushrooms. I just did button mushrooms, but y’all can get fancy and use oyster or shiitake.
Let those bad boys sweat! Meaning it’s releasing its moisture while they sauté to a gorgeous brown caramelized color.
Then, add some broccoli rabe, snow peas, a red or yellow pepper, and let that steam/cook. This is going to brighten the flavors of your dish.
Now the fun begins (and your almost done!) Add your spiralized zucchini and carrots! I used 2 zucchini and 2 spiralized carrots. Toss them into your wok with tongs. They don’t require a ton of cooking, a couple to a few minutes at most.
Remove your pan from the heat. Add 2 to 3 tbsp of Tamari, and about a 1 1/2 tsp of toasted sesame oil. I also dashed in a few splashes of rice vinegar to liven up the flavors and give it a probiotic kick.
You can get fancy and add some heat like Chinese chili flakes or add mirin or hoisin, but I went straight basic Asian persuasion and it was amazing!
Better than take-out, and way better for you!
Pair it with a saké, and pretend you’re Lucy Liu!