Chicken Gnocchi Soup

Ingredients:

- 2 tbsp. oil

- ½ c. Celery, washed and thinly sliced

- ¼ c. chopped Onion

- ⅓ c.chopped Carrots

- 1 tbsp. Garlic, minced

- 2 tbsp. All Purpose Flour

- 6 Chicken Bouillon Cubes

- 8 c. Water

- ½ tsp. Ground Thyme

- 4 c. Fresh Baby Spinach, rinsed

- 2 c. Cooked Chicken, shredded

- 2 c. milk

- 16oz. Gnocchi, frozen or fresh

Directions:
- In a large pot, heat oil over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
- Whisk in the flour; then add the water and chicken bouillon cubes.
- Next, add the chicken, thyme, salt and pepper; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
- Warm milk; then add it to the soup along with the spinach and gnocchi.
- Simmer for an additional 15-20 minutes or until cooked through.

Pork Lo Mein

Ingredients:

Kosher salt

1 pound chinese-style noodles

1 pound boneless pork loin chops

1 teaspoon baking soda

3 tablespoons sugar

3 tablespoons soy sauce

3 tablespoons oyster sauce

2 tablespoons balsamic vinegar

1 tablespoon sesame oil

2 tablespoons rice vinegar

1 tablespoon cornstarch

3 tablespoons oil

1 (3-inch) knob fresh ginger, peeled and minced (about 2 tablespoons)

3 medium garlic cloves, minced

4 scallions, white parts cut in 1-inch pieces, light green parts very thinly sliced; divided

1 1/2 cups broccoli

1 cup diced carrots

Directions:

1.

Bring a pot of salted water to a boil and cook noodles according to package directions, stirring regularly with tongs or long chopsticks, until al dente and separated. Drain noodles and set aside.

2.

Trim pork of excess fat and cut into thin strips, about 1/4 inch wide by 2 inches long. In a bowl, stir together baking soda and 1/2 cup cold water. Add pork, stir until thoroughly coated, then let stand at room temperature for 15 minutes.

3.

Meanwhile, in a medium bowl, whisk together sugar, soy sauce, oyster sauce, vinegar, sesame oil, vinegar, and cornstarch until sugar is dissolved. Set sauce aside.

4.

Drain pork well, rinse with cold water, then pat dry with paper towels. Add pork back to rinsed and dried bowl. Stir in 2 tablespoons of the sauce and mix well.

5.

In a wok, heat 1 tablespoon oil over medium-high heat. Add ginger, garlic, and white scallion pieces and stir-fry for 30 seconds. Increase heat to high and add broccoli and carrots. Cook, stirring and tossing, until vegetables are charred in spots and just softened, 3 to 5 minutes. Transfer to a plate.

6.

Add 1 tablespoon oil to wok or skillet and heat over high heat until smoking. Add pork, spreading it out in a single layer, and let cook on one side until crisp and brown, 2 to 3 minutes. Continue to cook, stirring and tossing, until just cooked through, about 1 minute longer. Transfer to plate with vegetables.

7.

Wipe out wok or skillet, then add remaining 1 tablespoon oil and heat over high heat until smoking. Add noodles, sauce, vegetables, and pork and toss well to combine. Top with some scrambled eggs if wanted.