Tuesday, 14 October 2008

Bento from last week and recipe for chow mein

Claypot rice with chicken, bacon and shitake mushrooms (garnished with chopped coriander), steamed broccoli and cherry tomatoes.

Onigiri with teriyaki beef filling, cherry tomatoes, edamame, cheese skewer and container of soy sauce.

Pork and mushroom chow mein, with slices of red peppers and snow peas, garnished with some spring onions and sesame seeds.


For this bento, instead of packing stir fried noodles, a protein dish and vegetable side dishes separately, I decided to just mix it all up for a chow mein. You could prettify it with some carrot cut outs but a) I had no carrots on hand; b) I have no cutters; and c) err, I don't really do cut outs. So, it's rather plain, like most of my lunches, but I hope still delicious especially when piping hot from a microwave (thus the Lock and Lock container). We had this for dinner and I made extra for lunch. This is a dish that makes sense to cook for dinner and siphon some off for lunch the next day since it keeps well in the fridge.

Ingredients (serves 2):

2 bundles of chow mein noodles
100g pork or chicken, thinly sliced
4-5 dried shitake mushrooms, soaked in warm water for 20 minutes, remove stalks and thinly slice caps (or use button mushrooms)
1 clove of garlic, minced
Half a red pepper, thinly sliced
Small handful of snow peas, sliced in half lengthwise or on the diagonal
1 tbsp oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce (optional)
1 tsp corn flour mixed with 2 tbsp water
1/2 tsp sesame oil
1/2 tsp chilli oil (optional)
Some finely chopped spring onions to garnish (optional)
Sprinkle of toasted sesame seeds to garnish (optional)

Marinade for pork or chicken:
2 tsp light soy sauce
2 tsp Chinese rice wine
1/2 tsp corn flour
1/4 tsp sesame oil
Dash of pepper

1. Marinate the pork or chicken slices (or prawns or beef etc.) with light soy sauce, Chinese rice wine, corn flour, sesame oil and pepper. Set aside to marinate.
2. Soak the chow mein noodles in hot water for 5 minutes (or according to packet instruction). Rinse in cold water, drain and set aside.
2. Heat 1 tbsp of cooking oil in a large pan or wok until very hot. Over high heat, add the garlic, stir fry for 10 seconds until fragrant and then add the pork or chicken. When the meat is half cooked, add the mushrooms, peppers and snow peas and stir fry for 2 minutes.
3. Turn the heat down to medium and add the noodles to the wok. Pour over the oyster sauce, light and dark soy sauce, sesame oil and chilli oil and stir to mix well. Add a drizzle of water if it seems too dry (depending on whether you prefer it dry or moist). Finally, pour in the corn flour and water mixture to thicken the sauce, stir well and serve hot. Garnish with spring onions and sesame seeds if using.


VeggieGirl said...

I can't get over how cute those animal picks are, in your bentos!! :0)

Little Corner of Mine said...

Your bentos are so yummy looking!

tigerfish said...

Need I say more? Your bentos are always so yummy looking! Who needs to eat out with such bentos?

Nilmandra said...

Veggiegirl: Thanks, I do like the fun factor of the animal picks :)

Little corner of mine: Thanks!

Tigerfish: Actually sometimes I wish I didn't pack a bento so I have an excuse to go out for food with colleagues, heh. But it sure saves us a fair bit of money.

Nate-n-Annie said...

Mmm, claypot chicken rice...So tasty!

I like the edamame and cheese skewer - too cute!

Nilmandra said...

Nate and Annie: Hmmm that reminds me I've not made claypot rice for a while now... Cravings! The skewers were a last minute thought. I like the colours on them.

Post a Comment