Ammi and I when I was around a year old.
When my twin sister and I were around two years old, Ammi was diagnosed with cancer. She fought for five years, but unfortunately we did not have the medical technology we do now that could've helped her conquer this ridiculous disease.
March 25th was her birthday, and every year we would take her out to a very nice Chinese restaurant. It might sound silly, but it was always very exciting for me. Ammi loved introducing new foods to us and even attempted to teach my sisters and I a few French phrases, encouraged our wild imaginations and tried to teach us not to fear the unknown.
After she passed when I was seven, we continued the tradition with my grandfather, celebrating our amazing grandmother each year on her birthday. And after 25 years of celebrating her life, I have finally created a dish inspired by one of her favorite cuisines.
Although very Amercanized, Chicken Chow Mein was always my favorite dish to choose when we ate out. Chow Mein is not to be confused with Lo Mein, which involves stir frying noodles. The Chow Mein that was available in Pennsylvania was composed mostly of vegetables, thinly sliced chicken, tons of garlic, and a thickened clear sauce. It is typically served over steamed rice and topped with crispy fried noodles for an added crunch.
You can switch out the chicken for shrimp, pork, beef, or tofu.
It serves 4- 6 people. I fed my husband and his two buddies. They had never tried this type of Chinese dish before and really enjoyed it. I hope you do too!
Ingredients:
3 cups thinly, diagonally sliced celery
3 - 4 cups chopped bok choy
2 cups thinly sliced onion
2 tablespoons vegetable oil, divided
1 cup chicken broth
3 - 4 tablespoons chopped garlic
5 teaspoons cornstarch
soy sauce
1 teaspoon sugar, divided
salt & pepper
1 teaspoon ground ginger
Place your wok or large frying pan over high heat. Once the pan is hot enough, add 1 tablespoon of the oil and swirl it to coat the pan. Add your celery and onions, toss in the pan. Sprinkle with 1/2 teaspoon of sugar and stir. Let the veggies cook for 2 minutes. Lower the heat to medium-high. Push the veggies to the side of the pan. Add the other tablespoon of oil to the pan, and then the chicken. Season the chicken with salt and pepper. Stir to combine with the veggies. Cook until the chicken is no longer pink.
Add 1 tablespoon of soy sauce, the broth and the bok choy. Sprinkle with the remaining sugar. Stir to combine. Once the broth begins to boil, combine the cornstarch and about 1 -2 tablespoons of water in a small bowl. Stir until the cornstarch dissolves. Pour the mixture into the broth and stir well. Reduce the heat to medium-low and add the garlic and ginger. Let the sauce thicken for about 2 - 3 minutes.
Serve over steamed rice.