May 12, 2014

Blue Apron: Spring Herb & Vegetable Lo Mein

"In this lighting fast recipe for a take-out classic, you'll use fresh, seasonal ingredients like asparagus and yellow squash along with aromatic, peppery Thai basil and mint, The secret to making the smooth, glossy stir fry sauce is the simple addition of cornstarch, which thickens the sauce and intensifies the flavors."

3 cloves garlic
1 1-inch piece ginger
1 bunch mint
1 bunch Thai basil
1 red onion
1 yellow squash
1/2 bunch asparagus
6 ounzes lo mein noodles
2 tablespoons soy sauce
1 tablespoon cornstarch
2 1/2 tablespoons hoisin sauce

Makes 2 servings
About 515 Calories Per Serving
Prepare the ingredients. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mine the garlic and ginger. Pick the basil and mint leaves off the stems. Cut the squash lengthwise into quarters, then, on an angle into slices. Snap off and discard the touch, woody ends of the asparagus stems. Cut the asparagus on an angle into 1 inch pieces. Peel and thinly slice the onion. 
Cook the noodles: Once the water is boiling, add the noodles and cook 2 to 3 minutes or until al dente. Drain the cooked noodles thoroughly and rinse under cold water for 30 seconds to stop the cooking process. Set aside as you continue cooking. 
Make the stir fry sauce: While the boodle cook, in a small bowl, whisk together the cornstarch, soy sauce, hoisin sauce, and 1/2 cup of water until smooth. 
Cook the vegetables: In a large pan heat 2 teaspoons of oil on medium high until hot. Add the onion, garlic, and ginger and cook, stirring frequently, 1 to 2 minutes, or until softened. Add the asparagus and squash and cook, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the squash is slightly softened. 

Add the sauce: Add the stir fry sauce to the pan of vegetables and bring to a simmer. Cook 1 to 2 minutes, or until slightly reduced and thickened. 
Finish the low mein & plate your dish: Rinse the cooked noodles under water once more to loosen them. Add the rinsed noodles to the pan along with 3/4 cup of water, half the basil, and half of the mint. Cook, tossing to coat, 1 to 2 minutes, or until heated through and combined. Plate your dish and garnish with the remaining basil and mint. 

This was the least favorite of the 3 meals I made. I had never cooked with fresh ginger before so that was new for me. I learned I don't like ginger. I liked the flavor of the sauce but if I were to make again I would leave out the mint. It gave the noodles a confusing flavor profile that I didn't care for. It would be easy to trade our the veggies to whatever you had on hand or was in season. 

Until Next Time

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