This chow mein is big on flavour yet light on the sauce.
Mother’s Day is coming up, and since I’m a mother and food obsessed, I thought long and hard about what I was going to post. Then I realized that mothers do most of the cooking and, truth be told, apart from Mother’s Day, do we really get a break from the kitchen? If you’re going to cook the rest of the days of the week, make something you’d normally consider a treat. So this post is for my mother, myself, and all the mothers out there whose idea of a well-deserved treat is wearing yoga pants, watching trashy reality tv shows, very full glasses of wine, and eating yummy Chinese food.
In North America, Chinese food has taken on a bad rap for being unhealthy; people tend to look at it almost like junk food, and will limit themselves to how often they have it. With the help of Rasa Malaysia, you can learn to cook authentic, healthy, and easy Chinese dishes. Started by Bee Yinn Low in 2006, it has become the definitive source for easy Asian recipes including Thai, Malaysian, Indian, Japanese, Korean, Cambodian — the list goes on. If you’re craving it, she’s got it, like this wonderfully tasty Chow Mein. Unlike most chow mein I’ve tried, which are usually soggy with sauce, this chow mein is flavourful yet light on the sauce, and the vegetables still have a bite to them. I suggest you double this recipe as it makes for great lunches for work.
Mmmm...Malaysian Mango Chicken. That is all.
What I like best about Bee’s site, aside from the gorgeous photos, is that she uses ingredients you can find in any grocery store. Not only that, but she also untraditionally incorporates North American ingredients in order to achieve the right flavour. My husband, B, and I fell in love with this Malaysian Mango Chicken. It was supereasy to make, and I appreciated that I had one more use for the steak sauce in my fridge. My local grocery store was out of Chinese hot sauce so I used Sriracha instead and it worked well. A combination of sweet, tart, and spicy, the sauce was incredible, especially served over jasmine rice. Again, double this recipe!
Blanching the broccoli first preserves its crispness.
My son has this thing where he gags when he sees vegetables. I don’t know why; he loved them a couple months ago! However, he gladly opened his mouth wide for this Broccoli Beef (btw, Bee also has recipes for baby food). Broccoli Beef is probably one of the most popular Chinese dishes. Usually the sauce is goopy and the broccoli too soft, but Bee’s recipe is the total opposite. With over 400 recipes on the site you’ll be sure to expand your cooking repertoire. Bee is so prolific she has also published a cookbook, Easy Chinese Recipes.
Photos courtesy of Rasa Malaysia
Thanks so much for featuring my site and tried my recipe!