Recently I had a discussion with my husband about blogging and about the viewers/readers of the blog. If you are a blogger, you might have come to same conclusion as mine. My observation was there are basically four types of visitors for food blogs:
- Group 1 - who visits and reads the complete posts and responds
- Group 2 - who are interested in the recipe only.
- Group 3 - they only check the pictures.
- Group 4 - they are the silent visitors.
Couple of weeks ago one of my friends told me that her daily lunch time reading includes posts from my blog, but I never knew it...I was in cloud 9 when I heard that. So there are visitors who are regular readers of blog but never pens anything, but supports you. Anyway I love to hear from you, so that I can improve and learn from you. Your valid comments are suggestions are the backbone of this blog. So please don't hesitate to comment when you want to say something about the post. I guess you can decide in which group you belong now :). My hubby's suggestion was to not make short posts, but I guess it depends on individuals. To me, it's different. I have an array of food blogs I visit regularly during my lunch time. I find these sites as a means of connecting to writer and knowing more about them. The more you read, you feel he/she is your next door neighbor. Some blogs has the mesmerizing power that you would never like to miss a post. Don't you agree? 'That's enough Philosophy Shibi'...my innate impulse reminded me.
Lately I am in real love with this Lo Mein which is pretty easy to fix for dinner. The sesame oil imparts the authentic flavor to this dish. My Mom's parents used to have Sesame farm and I still remember the unprocessed oil looks darker. I believe more processing makes it lighter. So if you use a good quality Sesame oil, the better the Lo Mein will taste. Now scroll down straight for the recipe :)
Servers - 5 - 6
1 lb (12 oz) - Sphagetti or chineese noodles
2 cups - Chicken cleaned and cut into thin long strips
1 tsp - red pepper flakes
1/2 tsp - ground pepper
8 - finely chopped garlic
2 tsp - grated ginger
1 tbsp - Lo Mein sauce
2 tsp - Sesame oil
salt to taste
Vegetables to stir fry
2 cups - broccoli florets
1 cup - carrots cut into thin strips or matchstick style
1 - medium white onion cut into big pieces
2 - finely chopped garlic
1/2 tsp - chili flakes
2 tbsp - Lo Mein Sauce
1 tbsp - Sesame Oil
Salt to taste
Lo Mein Sauce
1/4 cup - light soy sauce
4 - 5 tbsp - Hoisin sauce
1 tbsp - chilli garlic sauce
2 tsp - rice vinegar
1 tbsp - water
2 tsp- Sesame Oil
- Cook the sphegetti according to the package direction and keep it aside.
- Mix together the ingredients for Lo Mein sauce together in a non reactive bowl and keep it aside.
- Use a wok or non-stick pan and lightly brown the chopped garlic and 1/2 tsp of chili flakes in 1 tbsp of Sesame Oil. Add the White onions and stir for 1 minute. Add carrots and broccoli and stir fry for couple minutes by coverig the wok for 1 minute. Don't over cook the vegetables. Add 2 tbsp of the mixed Lo Mein sauce and mix well and transfer the vegetables to another dish.
- In the same wok, add 2 tsp of Sesame oil and cook the chopped garlic, followed by ginger till light golden brown. Add chili flakes, pepper powder and roast for another minute. Add the chicken and season with salt and 2 tbsp of Lo Mein sauce and cook covered till the water dries up and the chicken is all cooked well.
- Now gently add the cooked noodles to the chicken and mix well. Add the remaining Lo Mein Sauce to the noodles and chicken and mix well. Now carefully add the vegetables and mix. Drizzle 2 tsp Sesame Oil. Cook on low heat for 2 minutes and turn off the flame.
- Lo Mein is ready to serve.
- You can use vegetables and meat of your choice in Lo Mein. Shredded cabbage, bok choy, mushrooms, bean sprouts etc can also be used.
- Adjust the Lo Mein sauce and pepper flakes according to your taste.
- Soy sauce and Hoisin sauce are already salty, so be cautious when adding salt.