Thursday, May 30, 2013

Chakhokhbili (Georgian Braised Chicken with Onions) & Roasted Potatoes and Mushrooms


Last fall, I traveled to Armenia for the second time in my life. It's one of my favorite places in the world, and not only because of my heritage. It's truly one of the most breathtakingly beautiful, and incredibly cultured places I've had the privilege of visiting, and I have traveled quite a bit.

During my trip, I dined on lots of fabulous food from all ends of the country. One of my favorite meals was at Tavern Yerevan. In fact, it was so wonderful that we dined there twice during our visit! Two of my favorite discoveries included a Georgian dish called Chakhokhnili, which is a braised dish with a spicy tomato base and LOTS of sliced onions and cilantro, and a side dish consisting of fried cubes of potatoes and mushrooms tossed together with dill (which is my least favorite herb, but tolerable in this case).

This is the rabbit Chakhokhbili we enjoyed at Tavern Yerevan

The Chakhokhnili we enjoyed was made with rabbit segments, although the chicken variety was offered on the menu as well. I was totally head over heels for this dish. I knew that I would have to recreate it at some point down the line. A family friend of ours makes it often, and shared her simple method of prep. Meanwhile I looked at several recipes online and discovered truly how straight-forward this dish would be to make!

Some recipes required several herbs to be added at the end, including cilantro, parsley, dill, and tarragon, and although perhaps this is most authentic, the version I enjoyed in Armenia only featured cilantro, which is a common herb in Georgian cuisine. I decided to stick with what I had experienced myself. Only cilantro it would be.

You can easily use chicken pieces on the bone, or boneless chicken thighs if you like, but I wanted to try and keep it healthy and so I went with boneless, skinless chicken breasts. They were fairly large, and so I cut them into smaller pieces (but not too small; this isn't a stew).

This is the fried potato and mushroom dish we enjoyed!

I also used some Adjika, a spicy paste from Georgia made with hot chiles, seasonings, and sometimes nuts. If you can't find it, you can leave it out, but it does add some depth of flavor. For the main spicy element, I went with crushed Aleppo chili peppers, which also come from the same general region. They are becoming more common in the States, but if you can't find them just use regular crushed chili flakes.

I also recreated the fried potato and mushroom dish that we also enjoyed at Tavern Yerevan, but decided to roast the ingredients to lighten it up a bit. The result was not quite and naughtily delicious as the original, but it was still pretty great. It was also super easy to make, and definitely a nice twist on traditional roasted potatoes. I will keep this in mind as a side dish for other dishes in the future!

Chakhokhbili (Georgian Braised Chicken with Onions)
Serves about 4 to 6

1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts, quartered into equal-sized pieces (alternatively use thighs)
Kosher salt and freshly ground black pepper
1 pound onions, peeled and thinly sliced
2 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 teaspoons Adjika (optional)
1 teaspoon ground Aleppo chili pepper
1 (32 ounce) can crushed tomatoes
1/2 cup finely chopped cilantro

Heat half the oil in a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper and add them in batches to the pan, browning them all over. Remove from the pan and set aside.

Add the remaining oil to the Dutch oven and add the onions. Lower the heat to medium, stir the onions well, and cover the pan. Occasionally, remove the cover and stir the onions. This will allow them to sweat and soften. Once they have softened a bit, remove the cover and keep stirring them until they are nice and tender.

Add the garlic, tomato paste, Ajika, and Aleppo pepper. Stir well and then add the crushed tomatoes. Raise the heat until the mixture comes to a simmer. Season to taste with salt. Add the chicken back into the pan, lower the heat so it maintains a simmer, and cover the pan. Continue to simmer until the chicken is cooked through, about 10 to 15 minutes depending on their size.

Right before serving, stir in the chopped cilantro. Serve with white rice or potatoes.

Roasted Potatoes and Mushrooms
Serves 4 to 6

2 1/2 pounds potatoes, peeled and cut into 1-inch cubes
1 pound mushrooms, trimmed and halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped cilantro or parsley

Preheat the oven to 400 degrees F.

Add the potatoes and mushrooms to two separate sheet pans and toss each with 1 tablespoon of olive oil and season with salt and pepper.

Place the pan of potatoes into the oven and roast for 30 minutes, stirring about halfway through. Then add the mushrooms to the oven (now there will be 2 sheet pans in the oven) and continue to roast for another 25 minutes (making the total cooking time for the potatoes 55 minutes).

Remove the pans from the oven and combine the mushrooms and potatoes. Toss them with the chopped cilantro and serve immediately while still hot.

Tuesday, May 28, 2013

Full of Grace in Downtown Providence


I have had the pleasure of dining at some very critically acclaimed restaurants in my time, several of which were distinguished with Michelin Stars. I make it my personal mission to try the best of the best whenever possible. When it comes to Providence, Gracie's is it. It's the only AAA Four-Diamond Awarded restaurant in town, and it's the kind of place where every diner's plate is placed upon the table at exactly the same moment by a well-trained group of servers.

Featuring a modest-sized dining room with a gorgeous wooden bar, the space is filled with warmth through shades of brown, yellow, and copper. Stars are a common theme in the decor and can be found covering walls, in window treatments, and glittering atop tables.

There's more to Gracie's than meets the eye. Completely invisible to diners is Gracie's rooftop garden, which provides the absolute freshest produce possible, often picked immediately before service. Gracie's also has their own bakery down the street, Ellie's, which provides the spectacular bread selection which makes its rounds through the restaurant in a large carb-filled basket. A variety of 4 breads is quite standard, and in this case featured onion and rosemary focaccia, sesame-crusted sourdough, French baguette, and honey-glazed wheat beer bread. A dish of soft sea salt-sprinkled butter is the only embellishment this outstanding bread requires.

I guiltily indulged in not one, but two slices of the sticky beer bread slathered with a thin veil of butter. It was soft and sweet and satisfying. Bread never tasted so good. I might make it my mission in life to recreate this bread for my own closeted bread-eating needs.

The menu at Gracie's offers several options. Dishes are offered a la carte or as part of a prix fixe meal. Additionally, guests can choose to partake in a blind five course tasting. Blindfolds are not required, but rather guests have no idea what they will be enjoying for their meal (contrary to many other restaurant tastings which offer a list of dishes up front). Although many of the regular menu items sounded appealing, we decided to go for the gold and opt for the mysterious tasting.

First things first, a restaurant of this caliber most certainly includes delicious accents throughout the meal such as an amuse bouche, intermezzo, etc. Our first bite would feature a fragrant Truffled Egg Salad with Chive and a Focaccia Crisp served in soup spoon. It was a creamy puree with the perfect truffle accent.

If all egg salad tasted this good, I would eat it daily (in a cholesterol-induced haze, of course). In fact, I do have a bottle of white truffle oil in my pantry and some eggs in my fridge. This could be the start of a beautiful egg salady friendship.

The appetizer course was incredibly light and refreshing, and featured Crudo of Wild Striped Bass, Grapefruit, Radish, Shaved Onion, Avocado, Cucumber, and Cilantro. Delicate pieces of fish mixed with bites of incredibly fresh vegetables, tart grapefruit, and of course a deliciously acidic sauce swirled on the plate to balance it all out. While the flavors here were quite mild, they allowed the freshness of the ingredients to fully speak.

Following the appetizer was the pasta course, which in this case was composed of a Raviolo of Pâté de Campagne (Country Pâté), Black Trumpet Mushrooms, Fiddlehead Ferns, Fava Beans, and Aged Provolone (along with fresh pansies from the rooftop garden).

I'm a pâté-lover through and through, never having met one I didn't like (it's true!), but I had never tried pâté in ravioli before! It was definitely decadent and very meaty. The crunch of the fiddlehead ferns was one of my favorite textures on the plate, and the additional umami element from the trumpet mushrooms made this a very adult version of ravioli. It was pretty substantial for a dish containing one solitary raviolo.

So, the next course, the fish course, instilled some pretty serious fear in our hearts. Here's the back story. During our first two courses, we watched as plates containing what was quite obviously soft shell crab were transported from the kitchen to tables around us. Everyone at my table was quite apprehensive about being served soft shell crab, especially my sister who had literally gotten sick from the texture of it the only other time she tried it. Soft shell crab was certainly an odd selection for the fish course, we thought, but figured since it's such an incredible restaurant we would give it a shot.

Lo and behold, three plates of Pan-fried Soft Shell Crab with Asparagus, Butter-Poached Potatoes, Pickled Ramps, Hollandaise Sauce, and Spring Onion Pesto were gingerly placed upon the white tablecloth. We momentarily regretted our choice to try the five course tasting. One bite in, we changed our minds. Wow. If this is soft shell crab, then consider us die hard fans now. There was no strange texture, just deliciously tender crabmeat with a crisp, yet soft, crust. Dragging each buttery piece of crab through both Hollandaise and garlicky pesto sauces was unreal. Together with incredibly tender cylinders of potato, and both green and white asparagus spears, this dish quickly became our overwhelming favorite and the one I couldn't stop thinking about later that evening. Seriously, wow.

The sorbet for the evening, acting as a palate-cleanser between fish and meat courses, was comprised of strawberry and passion fruit and was served in chilled spoons. It was certainly refreshing and an excellent intermezzo.

The meat course was next and featured Colorado Rack of Lamb, Carrot Puree, Confit Baby Carrots, Crispy Artichoke, English Peas, and Veal Reduction. The double rack chop was cooked bloody rare and was bloody delicious. Although the carrot puree probably contained equal parts carrot and heavy cream, it was served in moderation (my arteries are relieved!). The additional embellishments of baby carrots, crispy artichokes, and sweet English peas carried the "spring lamb" theme through the entire dish. Another showstopper, this was a very close second in terms of favorite dishes of the night.

Dessert came finally: Tres Leches Cake with Coconut Creme Fraiche, Lemon Balm Sherbet, and Champagne Mango. The cake itself was fairly moist, but not wet like some other tres leches cakes I have enjoyed. The "frosting" of coconut creme fraiche was very mild with tiny pearls of mango on top offering sweet and citrusy elements. The lemon balm sherbet was incredibly refreshing and smooth. This dessert was the perfect end to an extraordinary meal which not only left us comfortably satisfied, but with a totally new perspective on the almighty soft shell crab.

I opted for a latte with my dessert and it was good. Although it was served with rustic-looking raw sugar cubes, I didn't sweeten it at all, and found it to be the perfect warm finish to our evening.

Along with the check, a small dish of French Macarons was also presented. The day's flavor was hazelnut. I thought the filling was a bit soft and oozed out a bit when I took a bite, but otherwise the macarons were well made.

Believe it or not, the macarons are not the final treat from Gracie's. If you valet your car, when it returns to you it will contain a surprise package containing two small chocolate chip cookies. That way you can continue to enjoy your meal at Gracie's even after you've returned home (or even on the way). Much like the jar of homemade granola that Eleven Madison Park in New York City offers its guests as a parting gift, this is a sweet thought that will surely keep Gracie's on people's minds.

The week after our visit, I received a hand-written thank you note from Gracie's in the mail in response to my "comment card" I had filled out after dinner. The envelope was filled with tiny silver confetti stars and the note was warm and heartfelt. The service at Gracie's is that genuine that even after you've walked out the door (with cookies in hand) they still want you to know how welcome you are there. It's impossible not to return somewhere so gracious.

194 Washington St
Providence, RI 02903
(401) 272-7811

Thursday, May 23, 2013

Flour, Too: Mama Chang's Hot and Sour Soup


Joanne Chang's followup to her critically acclaimed first cookbook, Flour, is set for release June 4th (unless you swing by the bakery which has early copies for sale). I luckily got my hands on an advance review copy, thanks to the wonderful folks at Chronicle Books. Flour, too picks up where Flour left off, sharing many highly coveted savory recipes from Flour Bakery + Cafe in Boston, along with a sprinkling of a few more sweet treats for good measure.

The book starts, like many others, with an elaborate introduction discussing the history of the bakery, cooking vocabulary used throughout the book, pantry and refrigerator ingredient suggestions as well as a look at useful cooking tools. The chapters continue on from there with offerings from Breakfast (Sweets and Savories), Lunch (Soups and Sandwiches), Dinner (Salads and Mains), Party Time (Snacks and Desserts), Drinks, and finally Basics.

Although the book covers a lot of bases, it doesn't skimp at all on material. Each chapter offers a nice selection of recipes and photos. Although each recipe does not necessarily have a photo to match, the photos that are included are fantastic and drool-worthy. Some even cover two full pages to get the point across. Yes, we're hungry.

There are so many recipes to try in this book! Starting with breakfast and then heading into lunch, dinner, etc, here are some that look particularly appetizing to me: Cinnamon-Cream Brioche, Flour's Famous Egg Sandwich, Ham and Vermont Cheddar Hot Pockets (and these won't make you call in sick!), Eggplant Parmesan Soup, Autumn Vegetable Soup with Sausage and Green Lentils, Roast Beef Sandwich with Horseradish Mayo, Crispy Onions, and Tomato, Roast Lamb Sandwich with Tomato Chutney and Rosemary Goat Cheese, Heirloom Tomato Salad with Feta, Pistachios, Watermelon, and Nigella Seeds, Blood Orange and Beet Salad with Toasted Walnuts, Goat Cheese, and Blood Orange Vinaigrette, Roasted Pork Loin with Chive Spaetzle, Slow-Roasted Balsamic Onions, and Oregano Mojo, Boneless Beef Short Ribs with Parmesan Polenta, Best Boston Cream Pie, and several fruity seltzer-based drinks! Trust me, I'm holding back. There are so many more I could mention, but I will let you explore the book and see for yourselves.

I plan on making lots of recipes from this book (perhaps when I feel an overwhelming desire to cheat on my diet), but first thing's first. The recipe that required immediate action was Mama Chang's Hot and Sour Soup.  I have been a big fan of hot and sour soup for years. I order it regularly at Asian restaurants and find the combination of spicy and sour flavors along with a variety of textures to be a comforting balance.

Apparently, Chinese barbecue pork is a common ingredient in hot and sour soup. I've only had pork in my soup on a couple occasions. Honestly, most of the hot and sour soups I have tried were pork-free, and that's what I've grown accustomed to.

For Chang's version of the soup, she does include pork, but a shortcut version to the traditional. She uses ground pork. If I was looking for a meatier and more filling soup, I would definitely include the pork in the future, but this time around I decided to skip the pork and just double the mushrooms for added umph.

Also, Chang's soup is not thickened with cornstarch, as is typical. I was very uncertain how I would feel about this because, once again, I'm used to hot and sour soup being a certain way, and in this case, having a certain thicker viscosity. Well, when it came down to it, I was very impressed by this soup. The flavor was so perfect and delicious that I had no regrets about the lack of cornstarch in this case. I'm completely on board with a cornstarch-free version!

I held back a bit on the tofu (not my favorite thing in the world) and cut it into smaller pieces. This was just perfect for me and my family, and I would stick with that in the future, but if you're a fan of tofu definitely follow Chang's instructions for using bigger pieces.

This soup was so comforting and easy that I actually have made it twice before publishing this review! Adding some additional crunch from thinly sliced bamboo shoots wouldn't be a bad idea either if you're into that. I'm pretty sure I will include some in my next batch.

All in all, I am very impressed with Flour, too. Whether you are from the Boston area and already familiar with the bakery or a fan of good food living on the other side of the world, this is a book I can definitely recommend.

Mama Chang's Hot and Sour Soup
Makes about 1 3/4 quarts; Serves 4
(From Flour, too)

2 tablespoons vegetable oil (I used only 1/2 teaspoon because I omitted the pork/wanted it lighter)
1 garlic clove, smashed and minced
1 tablespoon peeled and minced fresh ginger
4 scallions, white and green parts, minced, plus 2 tablespoons chopped for garnish
8 ounces ground pork (I omitted this)
4 cups chicken stock or broth
1 pound block soft or firm tofu (not silken or extra-firm), cut into 1/2-inch cubes (I used 12 ounces and cut it into 1/4-inch cubes)
4 or 5 medium button mushrooms, wiped clean and thinly sliced (I doubled this)
1 teaspoon granulated sugar
2/3 cup rice vinegar
3 tablespoons soy sauce
1 teaspoon freshly ground black pepper
1 tablespoon sesame oil, plus 2 teaspoons for garnish
1 tablespoon Sriracha sauce
2 large eggs
White pepper for garnish

In a saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions, and ground pork and cook, stirring occasionally, for about 1 minute. Break up the pork into smaller pieces but don't worry about breaking it down completely. Add the stock and bring to a simmer.

Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. (Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.)

In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form long strands. Bring the soup back to a simmer. Divide the soup among four bowls and garnish each with a little sesame oil, scallion, and white pepper. Serve immediately. The soup can be stored in an airtight container in the fridge for up to 3 days.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.

Monday, May 20, 2013

Shrimp Tacos with Avocado Crema, Grape Tomato-Jicama Salsa, and Red Cabbage


I know some people don't really "get" seafood tacos. I think they're just used to the tried-and-true beef or chicken ones and can't really picture seafood in a dish that is often topped with shredded cheese. I can understand why it might seem strange. The first time I had fish tacos was definitely an eye-opening experience. And then I realized that people around the world (obviously in more coastal areas like California, Hawaii, and Australia) thrive on fish taco love!

Whether the seafood is fried or grilled depends very much on personal preference, and sometimes even location. Over recent years, seafood has become much more common and accepted to taco lovers. It's a food trend that has taken off from beach-side taquerias and absorbed into the rest of the taco-loving universe.

I have previously shared the recipe for my favorite panko-crusted fried fish tacos, but recently decided to make some lighter tacos using shrimp. The plan was to either grill or quickly saute them without added fat until just cooked through and serve the shrimp on homemade corn tortillas with a variety of colorful and flavorful accoutrements.

For a nice creamy topping, I skipped the guacamole and instead turned my avocados into a luscious avocado crema. This married the guac and sour cream components into one. For some crunch and color, I included a great standby for seafood tacos: cabbage. In this case, red cabbage. I also included a bit of additional crunch and much-needed acid from a very simple grape tomato-jicama salsa. The tacos should definitely be served with wedges of lime because even with the salsa, they will crave additional acid. They are made with seafood after all.

Full disclosure, I created these tacos with ingredients that were already in my pantry and fridge (with the exception of the red cabbage which I bought for the occasion). The salsa and crema were all inspired by creative observations into my fridge. I thought the jicama added a really great crunch to the salsa, but you can omit or replace it with something else if you can't find it. Some fresh corn would actually be a great alternative to add a sweet summery layer of flavor.

Shrimp Tacos with Avocado Crema, Grape Tomato-Jicama Salsa, and Red Cabbage
Makes 16 tacos

Chili Shrimp:
1 1/2 pounds large shrimp, completely peeled and de-veined (thawed frozen EZ-peel shrimp work great)
3/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt

Avocado Crema:
2 ripe Hass avocados, peeled and pitted
2 tablespoons sour cream (light is fine)
Juice of 1/2 a lime
1/4 teaspoon ground coriander
Kosher salt

Grape Tomato-Jicama Salsa:
1 pint grape tomatoes, halved lengthwise
1/2 cup finely diced jicama
2 teaspoons fresh lime juice
1 teaspoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper

For serving:
16 warm corn tortillas, preferably homemade
1 1/2 to 2 cups thinly sliced red cabbage
Lime wedges

For the shrimp: In a bowl mix together the shrimp with the seasonings. Cover and refrigerate for up to a few hours until ready to cook.

For the avocado crema: Add the avocados, sour cream, and lime juice to the bowl of a small food processor and puree until smooth. Season with the coriander and salt to taste and mix again until smooth. Transfer to a small bowl and press plastic wrap against the surface to help prevent oxidization (the lime juice will help too). Refrigerate until ready to assemble tacos.

For the salsa: In a bowl combine the grape tomatoes, jicama, lime juice, and olive oil. Season with salt and pepper to taste, cover and refrigerate for at least 30 minutes to allow flavors to develop.

To cook the shrimp, either grill them or saute them in a non-stick pan (I sauteed them without any additional oil and they were perfect). They will only require a couple minutes of cooking on either side until they are pink throughout. Remove cooked shrimp from the heat and begin assembling tacos while the shrimp are still hot.

To assemble tacos, place a few shrimp on each corn tortilla along with a schmear of avocado crema, a spoonful or two of grape tomato-jicama salsa, and a small pile of red cabbage. Squeeze a little lime over the top of each taco right before enjoying.

Thursday, May 16, 2013

Pork Lo Mein


I recently swooned over a new cookbook from America's Test Kitchen entitled Comfort Food Makeovers. The chicken enchiladas I tried were delicious and a great lightened up version of the classic. As I mentioned in that review, I was very much looking forward to trying more recipes from this book (especially now that I'm trying to crack down and lose some weight).

In a game of poker, if the chicken enchiladas were a full house, this pork lo mein was a royal flush! It was probably the best lo mein I've ever had! It was so full of flavor, with incredibly tender slices of pork tenderloin. And, unlike the local take-out, I actually knew everything that went into making it! No mystery ingredients here.

Each serving is full of lean meat and vegetables, with less of a focus on the noodles (this makes it healthier than if it was completely carb-centered). There were still plenty of noodles to go around, and a single serving was definitely filling enough not to require seconds (although it was so delicious I wouldn't blame you if you did). I will never need another lo mein recipe. Ever. This was incredibly straightforward and easy to make.

Even if you don't have a local Asian market to shop at (as I do), you can easily find all of these ingredients in a well-stocked supermarket. In the case of the shiitakes I used, my Asian market was out, and the supermarket only had pre-sliced ones. This worked just fine so if you can't find whole shiitakes to work with, don't fret! I'm also sure you could swap the pork tenderloin for chicken breast if you'd like. The flavors in the sauce would work great with either protein.

Pork Lo Mein
Serves 6 (1 2/3 cups each)
(From Comfort Food Makeovers)

4 1/2 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce
3 tablespoons hoisin sauce
1 1/2 tablespoons toasted sesame oil
1/4 teaspoon Chinese five-spice powder
1 (1 1/2-pound) pork tenderloin, trimmed of all visible fat, halved lengthwise, and sliced crosswise into 1/8-inch-thick pieces
3/4 cup low-sodium chicken broth
1 1/2 teaspoons cornstarch
12 ounces spaghetti
Kosher salt
4 1/2 teaspoons canola oil
6 tablespoons Chinese rice wine or dry sherry
12 ounces shiitake mushrooms, stemmed and halved if small or quartered if large (mine came pre-sliced)
1/2 head napa cabbage, cored and sliced crosswise into 1/2-inch-thick pieces (6 cups)
8 scallions, white parts sliced thin, green parts cut into 1-inch pieces
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 teaspoon Sriracha sauce

Combine soy sauce, oyster sauce, hoisin, sesame oil, and five-spice powder together in a bowl. Measure 1/4 cup sauce mixture into separate bowl and stir in pork; cover and refrigerate, 30 to 60 minutes. Whisk broth and cornstarch into remaining sauce mixture.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and set aside.

Meanwhile, heat 1 1/2 teaspoons canola oil in Dutch oven over high heat until just smoking. Add half the pork, breaking up any clumps, and cook until lightly browned but not fulled cooked, about 3 minutes. Stir in 3 tablespoons wine and cook until liquid is nearly evaporated, about 1 minute. Transfer to clean bowl. Repeat with 1 1/2 teaspoons canola oil, remaining pork, and remaining 3 tablespoons wine.

Wipe now-empty pot clean, add remaining 1 1/2 teaspoons canola oil, and place over high heat until shimmering. Add mushrooms and cook until lightly browned, 4 to 6 minutes. Stir in cabbage and cook until wilted, about 2 minutes. Stir in scallions, ginger, and garlic and cook until fragrant, about 30 seconds.

Whisk sauce to recombine and add to pot. Stir in cooked pork and any accumulated juices and simmer until sauce has thickened slightly and pork is heated through, about 1 minute. Stir in cooked pasta and Sriracha. Serve.

*Nutritional information per serving*

BEFORE (Based on PF Chang's Pork Lo Mein): 760 calories, 25 g fat, 5 g saturated fat

AFTER: 500 calories, 11 g fat, 2 g saturated fat, 75 mg cholesterol, 62 g carbohydrates, 35 g protein, 5 g fiber, 1050 mg sodium


Related Posts Plugin for WordPress, Blogger...