Chili Chicken Chow Mein

4 baby bok choy
5 scallions
1 cup mushrooms, sliced
12 oz. bean sprouts (1 package)
1/4 lb. chicken
1 tbsp chili garlic paste
1 tbsp mirin rice seasoning
1 lb. chow mein
Soy sauce
Canola oil
Olive oil

1. Boil 4 cups water. When water has reached a rolling boil, add chow mein noodles. Cook for 3 minutes and then rinse and toss with 2 tbsp soy sauce.
2. Fry chow mein noodles in 2-3 tbsp canola oil until crispy. Set aside.
3. Cut chicken into thin strips. In a separate pan, toss chicken with soy sauce and cook until no longer pink.
4. Rinse baby bok choy and cut into 1 inch pieces. Dice scallions.
5. Add baby bok choy, scallions, mushrooms and bean sprouts to pan with chicken. Add 1 tbsp chili garlic paste, 1 tbsp mirin rice seasoning and stir fry until bok choy begins to wilt. Add additional soy sauce if desired to taste.
6. Toss stir fry with chow mein and serve.

Serves 3-4

Pork, Tofu and Bok Choy Stirfry

1 Boneless Pork Chop
4 oz Tofu
2 heads Baby Bok Choy
1/4 cup Yellow Onion, chopped
2 Green Onions, chopped
1 1/2 tbsp Garlic
Lemon Pepper
1 tbsp Butter
3 tbsp Soy Sauce
4 cups Steamed Rice

1. Cut Tofu into small pieces. Set aside.
2. Cut pork chop into small pieces and season with lemon pepper. Cook in butter.
3. Once pork is cooked, add soy sauce and mix.
4. To same pan add onions, bok choy and garlic. If desired add more soy sauce to flavor.
5. Once onions are translucent and bok choy is wilted, add tofu.
6. Serve over steamed rice.

Serves 2