After many months, I am back to blogging about wok cooking with Wok Wednesdays. My hiatus was due to an unfinished kitchen backsplash. It is still unfinished. I just decided to cook there anyway. It is not a pretty site, but it does the job.
Today’s recipe is Chicken Lo Mein with Ginger Mushrooms. The recipe can be found in Stir-Frying to the Sky’s Edge by Grace Young. I am not really sure why the mushrooms are supposed to be gingered. Unless I missed something, they don’t get any special treatment with ginger.
I really enjoyed this dish. I used lo mein style Chinese egg noodles that I found at my Asian food store. I loved the taste and smell of the noodles with just some sesame oil on them. And then adding all the other ingredients, like the chicken and cabbage, made it reallly yummy.
I am glad to be back, and looking forward to the next dish, Minced Pork in Lettuce Cups in two weeks. Check back soon!