Sauce It Right

And here's another tip, for those who wok: prepare your stir fry sauce in a separate pan, to make sure your thickener is thoroughly cooked and the flavor is just how you like it. Then, when the meat and/or veggies are all fried up, add the sauce and stir a few times to mix it in and heat it through. This avoids the often insipid results of pouring an uncooked sauce mixture directly into the wok with main ingredients.

Easy Enhanced Chow Mein

Nissan makes a line of packaged dry chow mein noodle meals that are actually kinda tasty, and certainly convenient. You just tear off the plastic wrap, peel back the paper cover sealing the plastic tray, remove the extra ingredient packets, pour in water to the fill line, add any of the extra ingredients that should be added prior to cooking, close the cover (this part never works well, but usually is of little consequence), and microwave for six minutes. After you let it stand for an additional minute, you add the final ingredients from the packets, stir, and serve.

Flavor and texture can be greatly improved, however, by using canned broth instead of water, and adding fresh veggies – nappa cabbage, bok choy, bean sprouts, green onions, celery, whatever one might fancy – prior to cooking. Takes a little more time to prepare, but no extra time to cook. (Hold the green onions back and add after cooking for extra zip.) And the results are worth it!