Our February Cooking Club Challenge is off to a delicious start! This month's recipe is Chicken Chow Mein courtesy of Blue Dragon. We hope you'll get inspired by the submissions thus far and want to create your own version of the recipe. You could win a $250 gift card to The Bay so keep those entries coming!
“I love the Feb. challenge you have this month it's a great way to spice up our winter! I am a vegetarian and I am always looking to spice up my taste buds with different sauces.
It's great to have different ideas for the same foods. Rigatoni pasta is my favourite because the ridges allow the sauce to cling to the pasta making it even more delicious! I added lots of bright flavourful vegetables like asparagus, red pepper, onions and mushrooms, making the meal hearty for me and for extra crunch I added black sesame seeds which give me my omega 3's, protein and fiber. I added tofu and the Blue Dragon sauce flavours it nicely without too much spice so I can add my own. I also added sesame oil to add a nutty flavour.” -Chef Alyse R
“Sometimes the biggest cooking challenge for me is putting nutritious and tasty meals on the table quickly to feed a hungry family; this recipe reminded me that stir fries meet that challenge easily. I decided to make a vegetarian version with tofu, using hoisin and soy sauces, rice wine vinegar, sesame oil and Asian hot chili paste for the marinade and then used the marinade as the basis of the sauce for the dish, adding fresh garlic, ginger and hot chili peppers for even more flavour. I included vegetables and mushrooms my family enjoys, and instead of chow mein noodles, used whole wheat spaghetti. It was a hit, even with the non-vegetarian members of the family, and much better and faster than take-out.” -Chef Elizabeth S
“Here is my version of the Chow mein recipe. I added bean sprouts, broccoli and carrots to the recipe and omitted the chicken. (we have backyard chickens so my kids consider them pets and no longer eat chicken) It was delicious and I will be making this often.” -Chef Iris N
“What I loved about this chicken chow mein challenge is that it was so easy to make with the jar of Blue Dragon sauce. I wanted to give it a colourful flair so I added a vegetable medley of red pepper, mushroom, and celery. Fast and easy weekday dinner dish." -Chef Maria K
“I improvised and used brown rice noodles as I am wheat sensitive. They take seconds to cook in boiling water, making stir fry even faster than it usually is. In my house we have so many different dietary needs that, I have to incorporate many different meats and vegetables into our daily meals in order to make a delicious and nutritious sit down dinner, that covers everyone's needs. So I add colourful vegetables like broccoli, red & green pepper, eggplant, asparagus, ginger, onion and garlic making the dish pop with colour and flavour! Chicken gives me extra lean protein and keeps me full, as I am still on my New Years resolution! Poppy seeds and sesame oil add aroma, flavour and crunch. This is a great change for the weeks menu and keeps everyone eating healthy and the family conversation lively!” -Chef Marisa R
How the Cooking Club Challenge works:
- Make the winning dish
- Follow the recipe or add your own creative flair
- Email us (firstname.lastname@example.org) a picture and short descriptive blurb before the month is up for your chance to win a cookbook and a $250 gift card to The Bay!
by Souzan Michael