The change in season and cooler weather renew the appeal of comfort food. We start scrabbling hopefully, hungrily, through recipe books, looking for a new, ideally fresh-from-scratch dish. Something a step up from defrosting a frozen dinner or opening a can of soup.
Hold the search. Here’s an easy answer to feed the family and send them happily out to sweep leaves or stack logs. Philip Jones, president of Jones Dairy Farm and a Paris-trained chef, developed this one-dish meal that takes only about half an hour to make.
The recipe starts by borrowing from Chinese cooking, then absorbing other flavors before a fast simmer to a tasty finish.
“I based this recipe on a traditional lo mein I encountered during my early training as a chef,” Jones said. It’s in the genre of what he refers to as “the meal-in-a-bowl – soups, stews and noodle dishes.” He suggests that for many Americans they’re the new style of comfort food, “hearty, healthful and full of fresh ingredients.”
He points out that his Sichuan-style lo mein includes classic Asian ingredients – garlic, ginger and soy. Bok choy, an Asian green, adds a hint of sweetness. Red bell pepper gives flavor and color, and – a contemporary twist – Canadian bacon provides a smoky, flavorful protein.
Sichuan-style lo mein
8ounces vermicelli or thin spaghetti, broken in half
2tablespoons sesame oil, divided
2teaspoons bottled or fresh minced ginger root
2cloves garlic, minced
1/2teaspoon crushed red pepper flakes
2cups sliced bok choy or Swiss chard
1red bell pepper, cut into short, thin strips
1cup reduced-sodium chicken broth
1/4cup reduced sodium soy sauce
16-ounce package Canadian bacon slices, cut into strips
2green onions, cut diagonally into 3/4 -inch pieces
1/4cup chopped cilantro
1/4cup chopped peanuts or cashews (optional)
Cook vermicelli according to package directions; drain and toss with 1 tablespoon of the oil and set aside.
Meanwhile, heat remaining 1 tablespoon oil in a large, deep skillet over medium heat. Add ginger root, garlic and pepper flakes; stir-fry 30 seconds. Add bok choy and bell pepper; stir-fry 2 minutes. Add broth and soy sauce; bring to a simmer. Add green onions; simmer until vegetables are tender, about 2 minutes. Stir in vermicelli and Canadian bacon; heat through. Transfer to four shallow bowls; top with cilantro and, if desired, peanuts.
Makes four (1 1/2 cup) servings. Per serving: 365 cal., 10 g fat, 23 g pro., 20 mg chol., 1,271 mg sodium, 3 g fiber, 48 g carbo.
Recipe for Associated Press from Jones Dairy Farm
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