There is no doubt that being pregnant is an amazing thing. The fact that I am actually growing a baby, feeling little, tiny kicks while somehow carrying on in my usual life is beyond comprehension. Pregnancy is also amazing in that it has morphed me into a teenage boy. In that I have some nice acne, am sprouting hairs in new places and at times have an appetite that could empty a refrigerator, but whatever I am GLOWING (right?)!
A lot has been made of pregnancy food cravings, endless jokes and stereotypical items (ice cream and pickles anyone). When I was pregnant with my son it was grapefruits. I was hoarding them, afraid I would run short of the three I NEEDED per day. This time it has been chicken chow mien. It is salty, a carbohydrate load and readily available. After a good dose my accompanying fortune was as follows:
It was like the universe was talking to me (would anyone besides a dietitian get this fortune, never mind act on it?). If I have a skill it is taking a food and making it healthier. Look out chicken chow mien you are on my hit list.
1 pkg (14 oz/400 g) fresh chow mein noodles (found in the refrigerator section at most grocery stores)
1/4 cup oyster sauce
2 tbsp low sodium soy sauce
1 tbsp sesame oil
8 oz boneless skinless chicken breast
2 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 tsp grated gingerroot (optional, not my thing)
2 cups chopped broccoli
3/4 cup snap peas, trimmed
1 large carrot, peeled and cut into matchsticks
2 sweet peppers, cut into matchsticks
2 celery ribs, chopped
3/4 cup low sodium chicken stock
1 cup bean sprouts
1 tbsp sesame seeds
In large saucepan of boiling water, cook noodles until tender, about 2 minutes. Drain and rinse under cold water; drain well and set aside in colander.
Meanwhile, in bowl, whisk together oyster sauce, soy sauce and sesame oil (the smell of this mixture is fantastic). Thinly slice chicken crosswise; add to bowl, tossing to coat.
In large wok or skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture for 2 minutes. Transfer to plate.
Add remaining oil to pan; reduce heat to medium. Add onion, garlic and ginger; stir-fry for 2 minutes. Add broccoli, snap peas, peppers, carrots, celery and 1/4 cup chicken stock; cover and steam for 3 minutes. Add noodles and stock; stir-fry until hot. Return chicken and any accumulated juices to pan; add bean sprouts and toss to combine. Serve sprinkled with sesame seeds. Adapted from here.
The finished product was still more than craving satisfying with much more veggies and without all the fat and sodium as take out. You're welcome baby. Our son also loved this, he was so busy eating the noodles he didn't notice the veggies coming along for the ride. It does make a lot, so if you don't have a large wok you may want to half the recipe.
On a side note Selena and Trevor's Wedding was amazing, had a wonderful time. The Shelter Point Distillery is a beautiful venue, with Rebecca Berry as a great events co-ordinator (and a blog reader, awesome). I will share an Erin Wallis Photography photo of the bride and her girls as a little follow up.
Tiffany McFadden, RD