Well we're trying to get back on the posting train. We've both been uber busy lately and have lost track of time. I (Michael) will be shifting to a part-time role at the end of this month to allow more time for my freelance design work. Hopefully this will be a step in working completely independently and will also free my nights and weekends back up. I've also been getting Jessi's birthday together which was yesterday! We treated ourselves to a Brazilian steakhouse last night here in Charlotte, Chima. The food was delicious and the experience was too, however we both woke up this morning still in a meat comma from the 14 different types of meats we sampled. Next time I think we'll fast all day for it.
This recipe was roughly modified from Eating Well. The delicious dish contained the perfect amount of spice. The original recipe just called for napa cabbage, but we decided to mix it up and throw in some red cabbage as well, which gave it a little more crunch. We doubled the amount of mushrooms too because we just love them that much. If you ask us though, it could have used even more. The aroma the dish produced while cooking practically left me drooling while snapping the photos. We highly recommend it. Serves 3-4.
- 4 oz rice noodles
- 4 teaspoons canola oil, divided
- 1 pound chicken tenders, cut into bite-size pieces
- 1 hot small red pepper, minced
- 1 bunch scallions, sliced, whites and greens, separated
- 4 cups sliced shiitake mushroom caps
- 1 tablespoon minced fresh ginger
- 3/4 cup light coconut milk
- 2 tablespoons fish sauce
- 4 teaspoons lime juice
- 1 tablespoon brown sugar
- 3 cups sliced napa cabbage
- 3 cups sliced red cabbage
- 3/4 cup chopped fresh basil (we actually used 14 of those Dorot brand frozen basil cubes instead)
- Cook noodles according to package instructions, set aside.
- Meanwhile, heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5-7 minutes. Transfer the chicken to a plate.
- Heat the remaining 2 teaspoons oil in the wok or pot. Add hot red pepper, scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, about 1 minute.
- Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes.
- Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.